Gooseberry Chutney

3 pounds gooseberries
1/2 pound onions
1 pound sugar
1/2 pint water
1/2 ounce salt
1 tablespoon ground ginger
1/2 teaspoon cayenne pepper
1 pint vinegar

Top and tail the berries, and chop roughly. Chop the onions finely and cook with the berries in the water until they are well softened. Add the other ingredients, and simmer until the chutney becomes thick, stirring occasionally. Bottle while hot and cover immediately. This chutney becomes more mellow in flavor the longer it is kept.

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