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    Gooseberry Chutney

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    Gooseberry Chutney

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 1 hour plus cooling
    • Total time: 1 hour, 20 minutes plus cooling 60 minutes 20 minutes

    Makes: 1.75 litres (about 6 medium jars)


    • 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


    1. 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.
    2. While still hot, pour the chutney into warm jars that have been sterilised by being washed in hot, soapy water, rinsed then dried in a low oven. Seal with wax discs and cellophane covers. Label the jars once cold. Keep for up to a year.

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