It seems there is little more therapeutic than a good dig in the mud. This spring, my garden has been keeping me busy and delight upon delight, as summer opens its doors, it has started to bear fruits….literally.
It was a difficult start with some rather problematic radishes, but my gooseberry bush has given me a bumper crop and I had no difficulty deciding what to make with them. I LOVE a good chutney, and the tartness of gooseberries lends itself perfectly as an accompaniment to a creamy goats cheese or sliced meat.
500g of Gooseberries
100g Caster Sugar
2 Small Red Onions (finely chopped)
2 Red Chili (finely chopped with seeds removed)
A TBSP Fresh Ginger (skinned and finely chopped)
65ml Red Wine Vinegar
Salt and Pepper to Season
Place all the ingredients in a large saucepan and bring to the boil.
Simmer for 40 mins on a low heat.
Allow the chutney to cool.
Place into sterilised Kilner jars.
This recipe was enough for three medium-sized jars, one for me, one for my mum and one for my lovely next door neighbour who invited Sprout and I over for lovely cup of tea and a chat this morning.
This chutney is such a pretty pink colour the pictures really don’t do it justice.