Gooseberry Chutney

Makes: 1.8kg (4lb)

1.36kg (3lb) Gooseberries
600ml (1 pint) White Vinegar
350g (12oz) Seedless Raisins or Chopped Dates
225g (8oz) Onions
225g (8oz) Sugar
1 tbsp Salt
1 tbsp Ground Ginger
1 tsp Ground Mixed Spice

Wash, top and tail the gooseberries, peel and chop the onion.
Place the onion and gooseberries into a heavy bottomed saucepan with just enough water to prevent burning.
Bring to the boil and cook for about 20 minutes or until soft and pulpy.
Stir in the raisins, salt, ginger, mixed spice and half of the vinegar.
Simmer gently for 20 minutes, until the mixture begins to thicken.
Add the sugar and remaining vinegar, stirring until fully dissolved.
Continue simmering for 20 minutes until the mixture becomes thick, stirring occasionally.
Pot the chutney.
Leave for at least 2 - 4 weeks to allow the flavour to mature

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Gooseberry Chutney

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