Gooseberry Chutney 2017

I decided to use most of this year's crop of gooseberries from our single bush, to make chutney. I adapted a recipe from the Waitrose magazine. I made a double quantity and used raisins instead of dates, and distilled white vinegar instead of apple cider vinegar.

I really recommend this recipe: it has just the right amount of spice, and the colour (when made with red gooseberries) is beautiful. You are supposed to leave it to mature for a month, but I find it perfectly edible immediately!