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Gooseberry and Sultana Chutney
1lb (500g) Gooseberries, topped and tailed
7oz (200g) sultanas
2 large onions, sliced
¾ pint (450ml) white wine vinegar
9oz (250g) light muscavado sugar
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon salt
- Put all the ingredients into a preserving pan or heavy based saucepan and bring slowly to the boil, stirring occasionally to dissolve the sugar.
- Simmer for 45 minutes to an hour until the mixture has reduced and thickened. Stir now and again to prevent sticking.
- Pour the hot chutney into warm, sterilised jars and seal with plastic coated lids.
- Leave to mature for several weeks before eating. This chutney is good with cheese and cold meats.