Recipe for Gooseberry Chutney?

Here you go.

1

Gooseberry Chutney

3 lb gooseberries

1/2 lb onions

1 lb sugar

1/2 pint water

1/2 oz salt

1 tbsp ground ginger

1/2 tsp cayenne pepper

1 pint vinegar

Top and tail the berries, and chop roughly. Chop the onions finely and cook with the berries in the water until they are well softened. Add the other ingredients, and simmer until the chutney becomes thick, stirring occasionally. Bottle while hot and cover immediately.

This chutney, yielding about 4.5 lbs becomes more mellow in flavor the longer it is kept.

GOOSEBERRY CHUTNEY

3/4 cup vinegar

3/4 cup sugar

1 pint maple syrup

1/2 cup raisins

2 quarts gooseberries

2 ounces gingerroot, peeled and chopped

5 cloves garlic, peeled and chopped 1/2 teaspoon each allspice and cinnamon

1/2 teaspoon cayenne pepper

1 large hot chili pepper, cored and chopped finely (optional)

Boil vinegar, sugar and syrup together in a large saucepan. Add remaining ingredients and cook slowly until thick, 2 to 3 hours.

I found this on the web, but it sounds good. I make an apple and apricot chutney that's delicious... again, something I found on the web.

Gooseberry Chutney

A very popular chutney with a hint of natural sharpness

Ingredients:

2 lbs. (900g) green gooseberries

1 lb. (450g) raisins, stoned

three quarters of a pound (375g) onions

3 oz. (75g) pounded mustard seed

1 oz. (25g) salt

1 teaspoon of cayenne pepper

1 pint (570ml) malt vinegar

Cooking Instructions:

Finely chop the onions and cut the raisins in half

Put the gooseberries, vinegar, onions and sugar in a preserving pan and boil for 45 minutes

Add the raisins, salt and pepper and simmer for 5 minutes

Bottle in warmed, clean jars and label.

I love gooseberries anything, but the woman I used to know who made the desserts died a few years back and I haven't had any since, but good luck in getting the recipe

go to allrecipes.com or cooks.com