Heat a dry frying pan over a medium heat and toast the whole spices for 1-2 minutes until fragrant. Transfer them to a pestle and mortar and crush them.

Top and tail the gooseberries, discarding any stems or blossom ends. Peel, core and dice the Bramley apples into small uniform pieces. You should have approximately 250g of prepared apple.

Place the gooseberries, diced apple, toasted spices and the remaining chutney ingredients into a large saucepan or preserving pan. Stir well to combine.

Bring the mixture to a gentle boil over a medium heat, stirring occasionally. Continue cooking for around 15 minutes, or until the sugar has completely dissolved.

Reduce the heat to a steady simmer and cook uncovered for approximately 45 minutes. Avoid a rolling boil as this can cause the chutney to catch and overcook.

Stir the chutney regularly, particularly towards the end of the cooking as it thickens. The chutney is ready when it has reduced, thickened and a spoon drawn across the bottom of the pan leaves a clear trail for a few seconds.

Remove the pan from the heat and allow to stand for 15 minutes before potting.

Carefully spoon the hot chutney into warm sterilised jars and seal immediately.

Store in a cool dark place for at least 2-4 weeks before opening to allow the flavours to mature. Once opened, keep refrigerated and use within 1-3 months.