Goosegog chutters

[Mrs Ava]

Can't remember who posted the recipe now, but I made a batch of gooseberry chutney, and I have to say, even before maturing it is delish!  It is red in colour thanks to a combination of red and green gooseys, and a few josberries to make up the amount!  (Also finely diced a yellow courgette into the mix...well, a girls gotta use them up somehow!)  ;D

[Mrs Ava]

[wardy]

Well done EJ on your resourceful use of courgettes.  I;m thinking of drying them out in the sun (if we ever get any) and re-soling my clogs  ;D

[Svea]

lol wardy ;D

hugh fearnley-whittingstall (sp?) has a 'glutney' receipe which uses a lot of marrow/courgette and other seasonal fruit/veg in it. whatever is 'in glut' at the time :)

[flowerlady]

EJ

love the colour of the chutney.   Agree it's hard to wait for it to mature!! ;D

did you use mix spice or cayenne and ginger? 

the batch I made had mixed spice,  I'm not sure which would taste better :-\   Will have to make both next year to compare.

What's a josberry?

[Mrs Ava]

I added ginger, a couple of fresh chillis instead of the cayenne, and I made a spice bag with some pickling spice I had, a star anise and a little bit of cinammon bark.  Not so strong as using the spices I felt, just a gorgeous fragrance and a hint of flavour.

A Jostaberry (sorry, my rubbish spelling - josta not jos)
is a cross between a gooseberry and a blackcurrant.  Big gooseberry sized fruits, but the same black colour and flavour of a blackcurrant! ;D

[Derekthefox]

I am hungry now EJ ! Will you post up the recipe, as I have suddenly acquired loads of goosies, far more than we will eat as a sweet.

[flowerlady]

Gooseberry Chutney.

This is the one I used.

3 1bs gooseberries
1/2 lb onions
6 oz raisins                                could have used:
1/2 mxd spice                                      1 tbsp gnd ginger
1/2 mustard seed                                 1/2m tsp cayenne 
1/2 oz salt
1 pt vinegar

Pale chutney use white malt vinegar
Darker the sugar the darker the chutney (the longer you boil  ingredients with the sugar in it the darker it will get).

Chop the onions and cook them in a little water until tender, then drain off water. 
Top & tail gooseberries, place in pan.
Add other ingredients, and simmer for a hour, or until required consistency.

As EJ & I have said to keep this chutney, is VERY difficult to do

Yummy stuff - enjoy  ;D ;D

[Mrs Ava]

My recipe is incredibly similar, but will post it anyhows....as I did it.  ;D

3Ib goosgogs
8oz shallots
8oz fresh jostaberries/blackcurrants
3/4 oz salt
1Ib sugar (I used white, but the recipe states if you want a darker more treacley chutney, use brown of your choice)
1 1/2 pints vinegar (mine was 50/50 white malt and cider)
1 fresh chilli, finely chopped (seeds included)
half a yellow courgette, finely diced (half because I had used the other half earlier!)
1/2 tsp ground ginger
tablespoon pickling spices small piece cinammon bark and a star annise, tied in a muslin bag.

Place everything in a large pan, bring to the boil then reduce the heat and simmer uncovered until the chutney is thick and pulpy....a good 45 minutes to an hour.

Spoon into cooled, sterilised jars and seal with vinegar proof lids.  Label and store for at least 6 weeks before trying!

[Derekthefox]

Thank you so much !