Gooseberry chutney

Ingredients for 1 servings:

• 1 kg gooseberries
• 400 g sugar
• 2 tsp salt
• 400 g onion(s)
• 1 lemon(s), organic
• 250 ml vinegar, honey vinegar or mild white wine vinegar
• 1 stalk(s) cinnamon
• 1 tsp pepper, Tasmanian

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

finely sour chutney, lovely culinary gift

Wash the gooseberries, then remove the blossoms and stalks. Quarter or halve depending on their size. Mix in a large pot with the sugar and salt. Let stand for about 2 hours to allow the juice to draw out. In the meantime, dice the onions very finely and finely peel the lemon zest (there should be no white part left) and cut it into fine strips. Add the diced onion and lemon zest to the gooseberries. Add the cinnamon stick and honey vinegar. Bring the chutney to a boil and then simmer very slowly over a very low heat. This can take up to 2 hours! Finely chop the Tasmanian peppercorn and add it to the chutney at the end. Season to taste. Remove the cinnamon stick. It can be rinsed, dried, and added to a cinnamon liqueur. While still hot, fill twist-off jars and seal. Let cool upside down. The chutney goes well with grilled meat and cheese.