Gooseberry Chutney


  • 4 lb. gooseberries
  • ΒΌ lb. mustard seed
  • 1 lb. moist sugar
  • 1 qt. vinegar
  • 1 lb. onions
  • 1Β½ lb. stoned raisins
  • 2 oz. allspice
  • ΒΌ lb. salt


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 tie down tightly.