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Ingredients:
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.
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