Local restaurant The Mistley Thorn created this recipe for a simple gooseberry chutney for us. It’s super simple and keeps until after the summer fruit has finished.
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- 2 tablespoons vegetable oil
- 1 banana shallot, finely diced
- 500 g gooseberries, no need to top and tail
- 200 ml white wine vinegar
- 200 g caster sugar
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- Pour the vegetable oil in a large saucepan and add the shallots. Place the pan over medium heat and stir with a wooden spoon, taking care not to colour.
- When the shallots have softened, add the gooseberries, vinegar and sugar.
- Bring the mixture to a gentle simmer and cook for 45 minutes.
- Pour into sterilised jars, seal and leave somewhere cool.
- Serve with a good quality cheddar or other cheese.
To sterilise jars, wash in warm water then place in a 170°C oven for ten minutes.