|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.