Gooseberry Chutney - cooking recipe

Ingredients

500 g gooseberries, dehusked
1 apple, peeled, cored and thinly sliced
1 large onion, peeled and chopped
150 ml malt vinegar
225 g brown sugar
3 cardamom pods, seeded and pounded
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon cinnamon, freshly ground
1/2 teaspoon clove, freshly ground
100 g raisins, seedless

Preparation

Cook gooseberries, apple, onion and vinegar until mushy.
Stir in sugar and, when dissolved, add the remaining ingredients and cook until thick.
Ladle into hot, sterilized jars and seal while still hot.
Store in a cool, dark place.