Have a glut of gooseberries in the garden? Enjoy this gooseberry chutney with your favourite cheeses and crackers. It also makes a lovely gift
Prep:10 mins
Makes 5 x 500ml jam jars
2 red onions, thinly sliced 1 ½kg gooseberries2 fresh bay leaves2 tsp mustard seeds1 heaped tbsp coriander seeds, crushed 2 heaped tsp salt650g soft brown sugar300ml cider vinegar
STEP 1Put all the ingredients in a large, heavy-based saucepan, holding back 500g of the gooseberries. Cook over a medium heat until the sugar has dissolved, then bring the mixture to the simmer and cook, uncovered, for 30 mins. Add the remaining gooseberries and cook for a further 10-15 mins or until thickened.STEP 2Spoon the chutney into five sterilised jars. Will keep for up to one month. Once opened, store in the fridge.