gooseberry chutney


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.

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