Gooseberry Chutney. Incredible.

I made this chutney the other weekend to serve with a wild boar roast.  It was so simple to make and received rave reviews.  You just chuck frozen gooseberries in a pan with vinegar, sugar and some spices and let the whole thing simmer for a couple of hours.

It really is so special when you can offer homemade chutney with a meal.  And to make people try it, hold off from offering the usual spread of shop bought gloop, they'll love you for forcing their hand.

Ingredients (makes two medium jars)

500 g frozen gooseberries
1 white onion, finely chopped
150 g sultanas
500 ml white grape vinegar (white wine vinegar)
1/2 tbsp salt
250 g brown sugar
1 heaped tsp freshly grated ginger

Method

1. Pop the whole lot in a a large, heavy bottomed saucepan and allow to simmer for an hour or two, or until thick.

2. Either serve immediately or pot while still warm in sterilised jars.

Perfect with mackerel, pork or cheese.