Gooseberry Chutney

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 lb. gooseberries
  • ¼ lb. mustard seed
  • 1 lb.


Bruise the mustard seed gently. Mix the sugar with 1 pt. of the vinegar and boil until a syrup forms, then add the finely-chopped onions, raisins and spice.

Boil the gooseberries in the rest of the vinegar until tender, then mix both lots together and cook until it thickens. Bottle and ti