Gooseberry Chutney

Wash and drain the gooseberries.

Clean the spring onions and cut into rings, using 1/3 of the green.

Mix the vinegar and sugar and bring to the boil. Boil without lid for 2 minutes, then remove from heat.

Fold in the hot and mild curry powders, then immediately add 200 ml cold water.

Stir in the gooseberries and cook for 5 minutes.

Add the spring onions and cook for a further 5-8 minutes.

Season with salt and leave to cool.

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