Gooseberry-Jostaberry Chutney

Ingredients for 1 servings:

• 400 g gooseberries
• 100 g jostaberries
• 1 onion(s)
• 50 ml water
• 50 g almonds, sliced
• 2 tbsp, heaped sugar
• 2 cm ginger, fresh
• 50 ml Balsamic vinegar, white
• 50 g sugar
• 1 tsp salt
• 1 tsp, leveled chili sauce, hot
• 1 pinch of black pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with roasted almonds and ginger, instead of jostaberries you can substitute blackcurrants

Peel the onion, chop it into small pieces, and cook it in the water. Peel the ginger and chop it into small pieces. In another pot, roast the almonds until browned, then add the 2 tablespoons of sugar and let it melt. Add the almonds to the onion water, along with the ginger. Add the berries and all the remaining ingredients. Bring the mixture to a boil, then simmer on speed 1 until the berries have softened. This takes about 20 minutes. Season the chutney again if desired, then pour it into jars while still hot and screw the lids on. Turn the jars upside down for 5 minutes, then turn them upside down again. For a longer shelf life, you can also cook the chutney in a pressure cooker for 10 minutes.