Elderberry Chutney
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g elderberries
- 400 g apples
- 1 large onion (s)
- 1 red pepper (s)
- 70 g raisins
- 150 g suar, brown
- 15 cl vinegar
- 1 teaspoon mustard seeds
- 3 clove (s)
- pimento
- salt
Print Recipe
Pin Recipe Instructions
- Pluck the elderberry (protective gloves recommended!), Dice the apples, dice the onions and peppers, wash the raisins.
- Put all ingredients in a saucepan and cook over low heat for at least 1 hour to a jam-like consistency. Stir more often. Pour boiling hot into glasses and close.
- The ingredients make more than is needed for the side dish to the duck liver pate, but the result is only optimal if a larger amount is cooked.
- The chutney can be kept in the refrigerator for a few months and can also be used for other dishes.
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