Gooseberry Chutney

Gooseberries are with us for a very short while and so the temptation to preserve them is all the more stronger.  The tartness of gooseberries goes very well with fish, especially oily fish.  Here's a very easy recipe.

• 1.5Kg Gooseberries (topped and tailed)
• 500gm diced onions chopped small
• 450ml cider vinegar
• 270ml water
• 500gms soft brown sugar
• 1Tablespoon  ground ginger
• Half teaspoon cayenne pepper

1. Place  the gooseberries, onions, vinegar and water in a pan and cook until soft.
2. Add the sugar and  spices and bring to the boil, about 30/40 minutes.
3. When thickened pour into steralised jars.