Gooseberry Chutney

Preparation info

  • Difficulty

    Easy

  • Makes about

    2.70 kg

Appears in

Ingredients

  • 1 lb / 455 g onions, peeled and chopped
  • 1 oz / 30 g mustard seed
  • 6 lb / 2.70 kg gooseberries, topped and tailed
  • 2 oz / 60 g salt
  • 1 lb / 455 g brown sugar
  • 1 lb / 455 g seedless raisins
  • 1 oz / 30 g ground mixed spice
  • 1 pt / 570 ml vinegar

Method

Cook the onions in a very little water until soft. Crush the mustard seed, chop the gooseberries, and put all the ingredients in the saucepan with onion. Cook until thick and glossy. Pour into jars while still warm, and seal.

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