Gooseberry & Date Chutney

Make a delicious chutney in your pressure cooker in just 10 minutes, so much quicker than conventional cooking.


  • 1kg gooseberries
  • a good pinch of cayenne pepper
  • 175g chopped dates
  • 4 level teaspoon salt
  • 340g onions, chopped
  • 450g soft brown sugar
  • 1 level teaspoon mustard seeds, crushed
  • 425ml vinegar


  1. Place half the vinegar into the pan with all the other ingredients.
  2. Fit the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 10 minutes.
  3. Allow the pressure to reduce naturally.
  4. Remove the lid, add the remaining vinegar to the pan and boil until the chutney thickens to the consistency of jam.
  5. Pour into sterilised, warmed jars, cover immediately and label when the jar has cooled.

See our range of Duromatic Pressure Cookers.