1. Wash and dry the gooseberries, and remove the stems and flower remnants. Peel and finely dice the onion and garlic. Peel the ginger as well and dice or chop very finely.

2. Heat up a small saucepan with some olive oil and sauté the onion, garlic and ginger for a few minutes. Once everything is soft, add the mustard seeds, thyme, and chili flakes and sauté/roast briefly with the rest. Add the brown sugar and stir to combine. Deglaze with the apple cider vinegar, add the cleaned gooseberries and mix everything until well combined. Bring the mixture to a boil, then reduce the heat and let the chutney simmer for about 30-35 minutes. Do not stir the chutney too much while it is boiling down, otherwise the gooseberries will get too mushy.

3. While the chutney is cooking, briefly sterilize the jars you want to store the chutney in boiling water. Season the finished chutney with salt and pepper, and then immediately pour it into the sterile glass jars. Close them tightly and let them cool down. I recommend turning the glasses upside down for the first 5 minutes to make sure no germs survive on the lids.