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5 from 2 votes

Rosehip Chutney Recipe

Easy chutney recipe using foraged rosehips, apples and dried fruits.
Prep Time1 hr
Cook Time45 mins
Soak12 hrs
Course: Condiments
Cuisine: European


  • 500 g fresh rosehips seeds removed or 250g of dried rosehips
  • 500 g pint Vinegar
  • 250 g seedless raisins roughly chopped
  • 500 g cooking Apples peeled cored chopped
  • 1 teaspoon ground Ginger
  • 1/2 teaspoon ground Pepper
  • 1 teaspoon ground Cloves
  • 1 large clove garlic minced
  • 1 red onion chopped
  • 250 g Brown Sugar
  • 2 tablespoons of Lemon Juice
  • 2 tablespoons Orange Juice
  • 1 teaspoon grated Orange rind


  • Remove seeds and stalks from the rosehips.
  • In a large plastic (or glass) bowl, soak the rosehips, raisins and apples in vinegar. Leave for at least 8 hrs or overnight.
  • Next day, place the rosehips and fruit mixture with all the spices and the remaining ingredients in a large saucepan.
  • Bring the chutney mixture to a boil, then reduce the heat and simmer until mixture is thickened. This can take quite some time, but don't rush the process.
  • Stir occasionally
  • Prepare your jam jars by washing them and sterilising them in an oven on 100 C for about 10 minutes.
  • Once your chutney reaches the desired thickness, take off the heat and leave to cool down a bit.
  • Spoon the chutney in jam jars, seal and leave to cool down properly.