Gooseberry Chutney

Not all fruits are sugary, some are acidic by nature. Gooseberries, for example: Whether red, green, white or light yellow, gooseberries always taste a little sour. Raw they are not everyone’s cup of tea, but as a cake topping or as a jam they have many fans. With the chutney recipe, there will certainly be even more, because Ulla Scholz has devised a completely new gooseberry specialty.

1. soak the raisins in apple juice for 1 hour.

2. rinse the gooseberries, cut the end pieces into small pieces and halve the berries. Then peel the onions and cut them into rough cubes. Cut the bell bell pepper into small cubes.

3. lightly sweat the onion cubes in a saucepan with 2 tbsp. olive oil, add the sugar while stirring. Continue to cook until the sugar is lightly browned and caramelized.

It must not become too dark, otherwise the dish will taste bitter.

Extinguish with the raisins and apple juice, then add the gooseberries, fill up and stir well.

Then add curry powder, cinnamon stick, paprika cubes and vinegar to the pot. Bring to the boil for a good 10 minutes.

Stir from time to time so that the chutney does not burn. Coarsely chop the green peppercorns and briefly bring to the boil. 5.

Season the chutney again at the end and then fill into jam jars with screw tops. Keep cool and dark.

Tip: Gooseberry chutney as an addition to meat

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