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Unripe green gooseberries are best for this recipe. If you like a very hot chutney, add 1oz (25g) of very finely chopped chillies
Ingredients:
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3lb (1.35kg) green gooseberries.
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1lb (450g) onions
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8oz (225g) stoned raisins or sultanas
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1oz (25g) cooking salt
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¼ teaspoon (1.25ml spoon) turmeric
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½ teaspoon (2.5ml spoon) cayenne pepper
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12oz (350g) soft brown sugar
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1 pint (500ml) white wine vinegar
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1 level teaspoon (1x5ml spoon) ground ginger
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¼ oz (6g) mustard seed
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Method:
- Wash, top and tail gooseberries and put in a large saucepan/preserving pan.
- Peel and finely chop the onions and add to the pan with all the other ingredients except the mustard seeds.
- Bruise the mustard seed and tie in a muslin bag.
- Add this to the pan and stir well.
- Heat very gently, stirring frequently, until sugar is dissolved.
- Then bring to the boil and simmer gently for 1½ - 2 hours or until chutney is thick. Stirring from time to time.
- Remove the muslin bag and pour the mixture into warm sterilised jars.
- Cover and store for several months.
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