Green Gooseberry Chutney

Green Gooseberry Chutney

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Joan Woodward


I found this recipe in a box belonging to my late mother. She copied this down from instructions given to her by her mother. It makes 5 or 6 small jars and I think would probably go well with ham, either hot or cold, and possibly in a cheese and pickle sandwich, with a very sharp cheddar.


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makes 5 or 6 small jars
Stove Top


  • 1 1/2 c
    cider vinegar
  • 4 c
    green gooseberries, heaped
  • 1/2 c
    sultana raisins
  • 1 medium
  • 1 c
    brown sugar, firmly packed
  • 1 Tbsp
    mustard seed
  • 1/4 c
    preserved ginger
  • 2 tsp
  • 1/4 tsp
    cayenne pepper
  • 2 Tbsp
    lemon juice
  • 1 c
    golden raisins, chopped

How to Make Green Gooseberry Chutney


  1. Cover gooseberries with boiling water. Let stand covered for 10 minutes, then drain.
  2. Add other ingredients and bring slowly to boil.
  3. Simmer until thick and brown. Bottle.

Printable Recipe Card

About Green Gooseberry Chutney

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: Canadian

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