Kiwi-Gooseberry Chutney

Name: Kiwi-Gooseberry Chutney
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 500 g green gooseberries; 550 g Kiwis (5-6 pieces); 1 Vanilla pod; 250 g demerara sugar; 4 Stem(s) Lemon balm; 1-2 TABLESPOONS White wine vinegar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

500 g green gooseberries
550 g Kiwis (5-6 pieces)
1 Vanilla pod
250 g demerara sugar
4 Stem(s) Lemon balm
1-2 TABLESPOONS White wine vinegar

Directions

1
Wash and clean the gooseberries. Peel kiwis, weigh 500 g of flesh and dice coarsely. Halve the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Mix the gooseberries, 250 g kiwis, sugar, vanilla pulp and vanilla pod in a pot and leave to stand for about 10 minutes. Bring the fruit to the boil and simmer for about 15 minutes.
2
Wash the lemon balm, shake dry and cut the leaves into strips. Add the remaining kiwis and lemon balm about 5 minutes before the end of the cooking time. Season chutney with vinegar. Pour into clean preserving jars and close. Cook in the preheated oven (electric cooker: 100 °C) for about 30 minutes
3
10 minutes waiting time