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.
Makes 2-1/4 cs.