Gooseberry Chutney

Ingredients

• 4 lb. sugar
• 4 pint vinegar
• 2 oz. bruised mustard seed
• 4 lb. finely chopped onions
• 4 lb. raisins or sultanas
• 1 oz. ground allspice
• 2 ozs. Al Cooking Salt
• 2 lb. gooseberries

Method

1. 1

   Boil sugar and vinegar to form syrup.

2. 2

   Add mustard seed, onions, raisins, allspice, and salt.

3. 3

   Boil gooseberries in vinegar until tender.

4. 4

   Mix both and boil until thick.

5. 5

   Bottle and cover tightly.

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 4. The excerpt below is the record exactly as published.

GOOSEBERRY CHUTNEY Boil together 4 lb. sugar and 4 pint vinegar to form a thick syrup. Add 2 oz. bruised mustard seed, 4 lb. finely chopped onions, 4 lb. raisins or sultanas, 1 oz. ground allspice and 2 ozs. Al Cooking Salt. Boil 2 lb. gooseberries

Cook this with the app: pantry check, scaling, and the assistant.