gooseberry chutney

gooseberries

1kg gooseberries, topped and tailed
2 medium onions, chopped
300g sultanas or raisins
1 tbsp salt
1 litre malt vinegar
500g demerara sugar
2 tbsp ground ginger
1 tsp mustard seeds

Put all the ingredients into a preserving pan or large saucepan. Bring to the boil slowly, stirring until the sugar has dissolved. Then simmer, stirring occasionally, for 1 hour or until thick and reduced in volume by about one-third.
While still hot, pour the chutney into sterilsed jars. Seal with wax discs and cellophane covers or the original lids (sterilised).

Label the jars once cold. Keep for up to a year.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s