Gooseberry Chutney is an unusual chutney zuith an interesting sweet-sour flavour. It goes particularly well with any cold meat, but especially with cold beef.
4 lb. gooseberries, trimmed and washed
12 oz. raisins
1 large onion, chopped
½ lb. soft brown sugar
1 tablespoon salt
1 teaspoons ground ginger
1 teaspoon cayenne pepper
1 pint vinegar
Put the gooseberries, raisins and onion into a preserving pan or large saucepan. Add the sugar, salt, ginger, cayenne and vinegar.
Place the pan over moderately low heat and bring the liquid slowly to the boil, stirring constantly.
Simmer for U to 2 hours, stirring occasionally, or until the chutney is thick.
Remove the pan from the heat and Quick and easy to make, Gooseberry Crumble is always a popular dessert. ladle the chutney into clean, dry, warmed jam jars. When cold, cover with vinegar-proof covers to prevent evaporation and secure with rubber bands. Label the jars and store them in a cool, dry place.