Gooseberry Chutney

Preparation info

  • Difficulty

    Easy

  • Yields about

    3 lb

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Appears in

Ingredients

  • 3 lb. hard gooseberries
  • 3 medium size onions
  • 2 teaspoons dry mustard
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 pint malt vinegar
  • ½ pint white wine vinegar
  • 8 oz. sultanas
  • 12 oz. soft brown sugar
  • 2 teaspoons salt

Method

Top and tail the gooseberries and wash. Coarsely mince with the peeled onions. Mix the mustard, turmeric and ginger with a little of the vinegar and put into a pan with all other ingredients. Cook over a gentle heat until the mixture is thick, about 2 hours. Turn into hot sterilized jars and seal. Keep for at least 1 month before using.

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