Gooseberry chutney

• red onions↗2

  thinly sliced

• gooseberries↗1 ½kg kg
• bay leaves↗2 fresh

  fresh

• mustard seeds2 tsp tsp
• coriander seeds↗1 heaped tbsp tbsp

  crushed

• salt↗2 heaped tsp tsp
• soft brown sugar↗650g g
• cider vinegar↗300ml ml

Step-by-step instructions

1. 1

   Put 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.

2. 2

   Spoon the chutney into five sterilised jars. Will keep for up to one month. Once opened, store in the fridge.