Recipes > Sauces & Spreads > Chutney > Green Gooseberry Chutney

Green Gooseberry Chutney


  • 4 pounds green gooseberries (not too ripe)
  • 1/2 ounce cayenne pepper
  • 2 ounces garlic
  • 2 ounces dried ginger
  • 3 pounds loaf sugar
  • 2 ounces mustard seed
  • 2 scant quarts best vinegar


This relish has not yet become common in America, though it is found on all well supplied English tables. Put the berries, when picked over, into a preserving kettle with one quart of vinegar and sugar and let simmer for an hour; pound the seeds, garlic, etc., and add, stirring with wooden spoon; when well mixed add more vinegar until the mass is of the proper consistency for chutney. Cool and bottle.


Civic League Cook Book (1913).


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