- 1 cup packed brown sugar
- 1 cup sugar
- 1 cup cider vinegar
- 1/4 teaspoon ground nutmeg
- 1 cinnamon stick (3 inches)
- 4 whole cloves
- 4 whole allspice
- 4 cups canned, fresh or frozen gooseberries
- In a saucepan, combine sugars, vinegar and nutmeg. Place the cinnamon, cloves and allspice in a cheesecloth bag; place in saucepan. Simmer until sugar is dissolved. Add gooseberries; simmer, uncovered, for 20-30 minutes or until mixture is very thick, stirring occasionally. Remove and discard spice bag. Serve the chutney with pork or ham. Store in the refrigerator. Yield: 2-1/2 cups.
Originally published as Gooseberry Chutney in Taste of Home December/January 1998, p57
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