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Gooseberry Chutney

To two full pints of nearly ripe gooseberries allow threefourths pound of raisins and three onions. Chop together and heat slowly with one cup brown sugar, three tablespoons each of mustard, ginger, and salt, a saltspoon of red pepper and a little turmeric. Simmer forty minutes with two pints vinegar, then strain through coarse sieve and seal in little jars.