Tuesday, July 7, 2009

Gooseberry Chutney

My brother, who is currently living in England recently asked me how to cook gooseberries, very tart berries that are prevalent in British markets. I told him that not only had I never seen gooseberries sold in the New York, but that even if they were sold here, I would not have the faintest idea of what to do with them. A recent trip to the Union Square Greenmarket proved me wrong, as I did find gooseberries for sale. Determined to cook a gooseberry recipe that would provide me with an answer to my brother's question, I purchased a pint of the berries.

Thinking that a gooseberry dessert would be too predictable, I opted to make a gooseberry chutney that I adapted from a recipe in Matt Tebbutt Cooks Country, a cookbook I purchased on my recent trip to London. I served the chutney atop seared duck breasts. The sweet and tart chutney played a wonderful counterpoint to the rich duck. I think even a Londoner-- or my brother-- would approve.

Gooseberry Chutney
Adapated from Matt Tebbutt Cook s Country

  • 1 pint gooseberries
  • 1/3 cup cider vinegar
  • 200g sugar
  • 1 tbsp. rosemary, finely chopped
  • 1/2 cup dry sherry
  • 2 tbsp. mustard seeds, toasted
  • salt and pepper, to taste

  1. Combine all ingredients in a medium sauce pan. Bring to a boil over medium heat, then reduce heat to low. Simmer until chutney thickens to a jam consistency, 15 to 20 minutes.


  1. This sounds interesting, were your gooses sweet? Normally the pinker they are the sweeter they are.

  2. The gooseberries were green, and quite tart. However, they did become slightly pink as they cooked, similar to how rhubarb becomes more pink as it cooks.

  3. We don't find gooseberries to often in my area. But I once saw some for sale at an upscale market, so I bought a pint basket. I wanted to try one straight, as I never have before, because gooseberry is a flavor descriptor associated with Sauvignon Blanc. Whoa, was it tart! Next time, I will definitely mix in some sugar and make your chutney instead. ;)

  4. Thanks, Food Gal! I also tried a raw gooseberry, and you're right-- way too tart for me (especially since it was a green gooseberry). The chutney, on the other hand, was the perfect combination of sweet and sour to complement the duck.



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