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
Elderberry Chutney
Elderberry Chutney

Instructions

  1. Pluck the elderberry (protective gloves recommended!), Dice the apples, dice the onions and peppers, wash the raisins.
  2. 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.
  3. 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.
  4. The chutney can be kept in the refrigerator for a few months and can also be used for other dishes.

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