Gooseberry Coriander Chutney

Gooseberry Coriander Chutney

2.2 kg Gooseberries topped and tailed
1 kg Chopped peeled white onions
1 tin chopped tomatoes [ approx 400g ]
500 g Sultanas
900 g Brown sugar
600 ml malt vinegar
1/2 Tea spoon Turmeric
1 Table spoon Ground mix spice
2 table spoons ground Coriander
80 g or 1 packet fresh coriander
Pop all the ingredients into a preserving pan except the fresh coriander.

Bring to the boil and then simmer till reduced and thickened, with all liquid dispersed. At this point chop the fresh coriander roughly and add to the chutney off the heat and stir in gently pot in the usual way.

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