Stir regularly throughout the process as, like jam, chutney has a habit of sticking and catching on the base of the pan. Sterilise your preserving jars with boiling water from the kettle (the lid, too), to help the chutney keep for a few weeks.
Makes at least 2 x 400g jars
golden caster sugar 250g
onion 250g
yellow or orange tomatoes 300g
gooseberries 1 kg
golden raisins 200g
cider vinegar 150ml
white wine vinegar 150ml
cardamom pods 15
black peppercorns 12
coriander seeds 1 tsp
Directions
Peel and roughly chop the onion, then put it into a deep, heavy-based, non-reactive saucepan. Cut the tomatoes into quarters then put them in the pan, together with the onion, over a moderate heat, adding the raisins and the vinegars.
Crack the cardamom pods with a mortar or rolling pin and extract the black seeds. Crush them lightly, then stir into the chutney with the peppercorns and coriander seeds. Tip three-quarters of the gooseberries into the pan and bring to the boil.
As soon as the mixture boils, lower the heat so the chutney simmers slowly, then add a generous teaspoon of salt. Leave at a calm bubble, stirring regularly, for 30 minutes. Set the oven at 150C/gas mark 2. Tip the sugar into a roasting tin or baking dish and warm in the oven for 10 minutes, then add the warm sugar to the chutney. Continue cooking for 10 minutes.
Stir in the remaining gooseberries, turning up the heat and letting the mixture boil for 2 or 3 minutes until it feels thick on the spoon. Remove from the heat. Have ready the sterilised jars. Ladle the chutney into the jars then seal tightly.