900g (2lbs) green gooseberries, topped and tailed

350g (12oz) granulated sugar

1 large onion

1½ tablespoons black mustard seeds

200ml (7fl oz) white wine vinegar

1 heaped teaspoon of salt

2 crushed cloves of garlic

A good pinch of cayenne pepper

A lump of fresh ginger, walnut size

  • Peel and grate the onion and ginger. Place all the ingredients except the salt in a large stainless steel pan. Bring it to the boil, giving it a good stir. Cook gently for about an hour and half until the gooseberries are soft and the chutney thickens, stirring from time to time, take off the heat. Finally add most of the salt, taste and add more if needed, give it a good stir. Spoon into warm, sterilised jars and seal immediately.