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Gooseberries with onions and pickling spices, most commonly with dark dried fruit such as dates or raisins.
Original Receipt from 'The Civic League Cook Book' by the Domestic Science Department of the Civic League, Williston, North Dakota, USA, 1913
GREEN GOOSEBERRY CHUTNEY.—This relish has not yet become common in America, though it is found on all well supplied English tables. Four pounds green gooseberries (not too ripe), one half ounce cayenne pepper, two ounces garlic, two ounces dried ginger, three pounds loaf sugar, two ounces mustard seed, two scant quarts best vinegar. Put the berries, when picked over, into a preserving kettle with one quart of vinegar and sugar and let simmer for an hour; pound the seeds, garlic, etc., and add, stirring with wooden spoon; when well mixed add more vinegar until the mass is of the proper consistency for chutney. Cool and bottle.
Almost all recent versions include dried dark fruit such as raisins, and onions...
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1 pint White Vinegar
12oz Seedless Raisins
1 tbsp Salt
1 tbsp Ground Ginger
1 tsp Ground Mixed Spice
Put the gooseberries, onions, sultanas, lemon zest and juice, sugar and vinegar in a preserving pan, boil, then reduce heat and simmer, uncovered, stirring occasionally, for about 3 hours, until the mixture is of a thick consistency, with no excess liquid remaining. Spoon into prepared jars.
Image: The Khaki Kook Book, 1917
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