EVELYN’S GOOSEBERRY CHUTNEY

INGREDIENTS

• 1 kg gooseberries
• 250 g onions
• 300 g brown sugar
• Half teaspoon of cayenne pepper
• 25 g salt
• 1 tablespoon of ground ginger
• 250 ml water

WHAT TO DO

• Top and tail the gooseberries then chop them
• Chop the onions
• Cook in the water until soft
• Add the remaining ingredients and simmer
• Pot as for jam