Title: Gooseberry Chutney
Categories: Chutney Condiment Relish Fruit
Yield: 8 1/2 pints
| 4 | lb | Gooseberries |
| 3 | | Medium sized onions |
| 3 | c | Brown sugar, tightly packed |
| 1 1/2 | c | Cider vinegar |
| 1 1/2 | c | Dry white wine |
| 1 | c | Seedless raisins |
| 1 | ts | Salt |
| 2 | ts | Dry mustard |
| 1 | ts | Ground ginger |
| 1 | ts | Turmeric |
| 1/2 | ts | Cayenne pepper |
Wash the gooseberries and remove the stems and blossoms. Chop or grind the
gooseberries and onions together and place them ina preserving kettle with
the remaining ingredients. Cook this mixture uncovered over low heat,
stirring frequently, until it thickens, about 2 hours. Ladle into hot,
sterilized jars and seal immediately. Submitted by John Hartman
Indianapolis, IN 1996