James Martin’s Gooseberry Chutney is an easy-to-make chutney that combines the tangy goodness of gooseberries with a hint of spice. With ingredients like gooseberries, onion, mustard seeds, and ginger, this recipe takes approximately 60 minutes to prepare and yields servings for 8 people.
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💗 The Allure Of This Mouth-Watering Recipe
- Bursting With flavor Tangy gooseberries, aromatic spices, and a hint of chili flakes make this gooseberry chutney delicious. The tastes blend well, leaving you wanting more.
- Versatile Accompaniment. This chutney provides flavor to cheese and crackers, roast dinners, and sandwiches. Its flexibility makes it a culinary must-have.
- Easy To Make. This recipe is easy for beginners and experts with simple ingredients and directions. Make this delectable chutney in 60 minutes to impress family and friends.
- Long Shelf Life. This gooseberry chutney can be preserved in sterilized jars for months after the season. It makes a terrific homemade gift or condiment for unexpected occasions.
👩🍳 What Is James Martin’s Gooseberry Chutney Recipe?
James Martin Gooseberry Chutney is a tangy condiment made from gooseberries, onions, spices, and sugar. It has a great texture and the right amount of both sweet and sour tastes. It’s named after chef James Martin and goes well with many different meals.
📜 James Martin Gooseberry Chutney Ingredients
- 750 g (1lb 10oz) gooseberries topped and tailed
- 1 large onion chopped
- 1 teaspoon mustard seeds
- ½ teaspoon chilli flakes
- 1 tablespoon ground ginger
- 375 ml (13 floz) white wine vinegar
- pinch salt
- 375 g (13oz) light muscovado sugar
👩🍳 Create This Gooseberry Chutney with These Easy Steps
- Place 750g (1lb 10 oz) of gooseberries and 1 large chopped onion in a preserving pan or large saucepan. Add 1 tablespoon ground ginger, 1 teaspoon mustard seeds, ½ teaspoons chili flakes, and a generous pinch of salt.
- Pour in 375ml (13 fl oz) of white wine vinegar and bring to a gentle simmer. Cook the gooseberries gently for 30 minutes until softened and beginning to break down.
- Stir in 375g (13 oz) of light muscovado sugar and cook gently, stirring constantly, until the sugar dissolves.
- Once the sugar has dissolved, bring it to a rapid boil and cook uncovered for about 30 minutes until the chutney is thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
- The chutney is ready when you can draw a spoon through the mixture and it will leave a trail that does not immediately fill up with liquid. Spoon into sterilized jars. Cover and seal.
💭 Recipe Tips
- Use Ripe Gooseberries. Make sure your gooseberries are ripe so that the sauce has the best taste and texture.
- Don’t Skip The Mustard Seeds. Mustard seeds make the chutney taste and feel different, so add them to the recipe.
- Adjust the spicyness to taste. If you want less spicy salsa, cut back on the chili flakes. Add more for a stronger kick.
- Cook Until Desired Thickness. Simmer the sauce until it’s the thickness you want. Remember that it will get even thicker as it cools.
- Avoid Ingredient Substitutions. Follow the list of ingredients for James Martin’s Gooseberry Chutney to get the real taste.
🥩 What To Do With Gooseberry Chutney?
Gooseberry Chutney from James Martin goes well with many different foods serve it with cheese and bread, roasted meats, grilled sandwiches, curries, or on charcuterie boards as a condiment.
🎚 How To Store Gooseberry Chutney?
- In The Fridge. The Traditional James Martin Gooseberry Chutney should cool completely before being stored in sterilized jars, put the jars in a cool, dark pantry or cupboard and seal them tightly the chutney can last for 1 month.
- In The Freezer. Cool the traditional James Martin Gooseberry Chutney and move it to airtight freezer-safe containers or bags to freeze. Leave space for expansion, seal tightly, and date freeze it for 6 months.
🥵 How To Reheat Gooseberry Chutney?
- On The Stovetop. Transfer the desired amount of chutney to a saucepan and heat it over low to medium heat stir occasionally to prevent sticking and ensure even heating heat until warmed through.
- In The Microwave. Place the desired amount of chutney in a microwave-safe bowl cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat in short intervals, stirring in between, until the chutney is heated to your desired temperature.
FAQs
How Do I Know If My Gooseberry Chutney Has Gone Bad?
If your Gooseberry Chutney has an off smell, mold, or unusual texture, it may have gone bad. Discard it to avoid any potential foodborne illnesses.
How Do I Adjust The Sweetness Of Gooseberry Chutney?
To adjust the sweetness of Gooseberry Chutney, you can add more sugar or sweetener to increase sweetness or balance it with a splash of vinegar or lemon juice to reduce sweetness.
How Do I Make Gooseberry Chutney Thicker?
To make Gooseberry Chutney thicker, continue simmering it over low heat until the excess liquid evaporates and the desired thickness is achieved. Alternatively, you can add a small amount of cornstarch or pectin to thicken it.
How Do I Prevent Gooseberry Chutney From Crystallizing?
To prevent Gooseberry Chutney from crystallizing, ensure that the sugar is completely dissolved during the cooking process. Stir continuously and avoid overheating. Adding a small amount of lemon juice can also help prevent crystallization.
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James Martin Gooseberry Chutney Nutrition Facts
Serving. 2tablespoons
- Calories. 87kcal
- Carbohydrates. 21g
- Protein. 0.5g
- Fat. 0.3g
- Saturated Fat. 0.03g
- Polyunsaturated Fat. 0.1g
- Monounsaturated Fat. 0.1g
- Sodium. 7mg
- Potassium. 112mg
- Fiber. 2g
- Sugar. 17g
- Vitamin A. 118IU
- Vitamin C. 10mg
- Calcium. 26mg
- Iron. 0.4mg
James Martin Gooseberry Chutney
Description
James Martin’s Gooseberry Chutney is an easy-to-make chutney that combines the tangy goodness of gooseberries with a hint of spice. With ingredients like gooseberries, onion, mustard seeds, and ginger, this recipe takes approximately 60 minutes to prepare and yields servings for 8 people.
Ingredients
Instructions
- Place 750g (1lb 10 oz) of gooseberries and 1 large chopped onion in a preserving pan or large saucepan. Add 1 tablespoon ground ginger, 1 teaspoon mustard seeds, ½ teaspoons chili flakes, and a generous pinch of salt.
- Pour in 375ml (13 fl oz) of white wine vinegar and bring to a gentle simmer. Cook the gooseberries gently for 30 minutes until softened and beginning to break down.
- Stir in 375g (13 oz) of light muscovado sugar and cook gently, stirring constantly, until the sugar dissolves.
- Once the sugar has dissolved, bring it to a rapid boil and cook uncovered for about 30 minutes until the chutney is thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
- The chutney is ready when you can draw a spoon through the mixture and it will leave a trail that does not immediately fill up with liquid. Spoon into sterilized jars. Cover and seal.
Notes
- Use Ripe Gooseberries. Make sure your gooseberries are ripe so that the sauce has the best taste and texture.
- Don’t Skip The Mustard Seeds. Mustard seeds make the chutney taste and feel different, so add them to the recipe.
- Adjust the spicyness to taste. If you want less spicy salsa, cut back on the chili flakes. Add more for a stronger kick.
- Cook Until Desired Thickness. Simmer the sauce until it’s the thickness you want. Remember that it will get even thicker as it cools.
- Avoid Ingredient Substitutions. Follow the list of ingredients for James Martin’s Gooseberry Chutney to get the real taste.