Gooseberries dates chutney. Put everything into the pan and bring to the boil slowly, stirring to dissolve sugar. The gooseberries should be thoroughly pulped and the mixture should be thick and pulpy but not dry. Cook gooseberries, apple, onion and vinegar until mushy.
Store in a cool, dark place. Directions In a saucepan, combine sugars, vinegar and nutmeg. Place the cinnamon, cloves and allspice in a cheesecloth bag; place in saucepan. You can have Gooseberries dates chutney using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Gooseberries dates chutney
- Prepare 1 cup of dates.
- You need 1 cup of gooseberry murabba.
- You need 1 cup of jaggery.
- It’s To taste of salt.
- You need As needed of oil.
I like a fairly soft set chutney here, but you can make it firmer by boiling for longer. Add remainder of the ingredients and bring to the boil. Heat the vegetable oil in a heavy-based pan over a medium heat. Other spices may be used if desired, a little mace and cinnamon blending well with the tart berries in the vinegar and sugar sirup.
Gooseberries dates chutney step by step
- Heat oil and add the dates saute adding salt.
- Now crush the murabba and add into the pan.
- Stir well adding jaggery.
- Mix well to get a thick consistency.
- Serve or use later according to your desire.
Combine all the ingredients in a large, heavy saucepan. I make this chutney by first cooking the gooseberries until they soften. Then I add onions and vinegar and cook some more before adding the rest of the ingredients and boiling until the mixture thickens. When it cools, I ladle the chutney into jars and store until fall. Place gooseberries in a heavy bottomed pot; stir in sultanas, brown sugar, lemon juice and zest, salt, cayenne, vinegar and ginger.
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