Rosehip Chutney Recipe
Easy chutney recipe using foraged rosehips, apples and dried fruits.
Ingredients
- 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
Instructions
- 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.