Summary

Ingredients

• 1 kg gooseberries
• 400 g suar
• 2 teaspoons salt
• 400 g onion (s)
• 1 lemon (s), organic
• 250 ml vinegar, honey vinegar or mild white wine vinegar
• 1 stick cinnamon
• 1 teaspoon pepper, Tasmanian

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Instructions

1. Wash the gooseberries, then remove the flower and stem, quarter or halve depending on the size. Mix with the sugar and salt in a large saucepan. Let stand for about 2 hours and let the juice steep.
2. In the meantime, dice the onions very finely and peel the lemon peel very finely (it must not be white) and cut into fine zest.
3. Add onion cubes and lemon zest to the gooseberries. Add the cinnamon stick and honey vinegar.
4. Bring the chutney to a boil and then slowly reduce it over the lowest possible heat. This can take up to 2 hours!
5. Chop the Tasmanian pepper very finely and add it to the chutney at the end. Season to taste as needed. Take out the cinnamon stick. It can be washed off, dried, and put in a cinnamon liqueur.
6. Fill into twist-off jars while still hot and close. Let cool upside down.
7. The chutney goes well with grilled meat and cheese.