Summary

Ingredients

• 900 g berries (rowan berries - mountain ash umbels)
• 3 onion (s), (approx. 00 g)
• 2 tomato (s), (approx. 00 g)
• 2 red peppers (approx. 00 g each)
• 2 tablespoon raisins
• 400 ml vinegar (white wine vinegar)
• salt and pepper
• 0.5 teaspoon ½ cinnamon
• 750 g preservin suar, (1: 1)
• 8 game medallions (e.g. wild boar or deer medallions; approx. 50 g each)
• 1 tablespoon oil

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Instructions

1. Wash the mountain ash and pluck the umbels. Weigh 700 g berries.
2. Peel the onions. Score, scald and peel the tomatoes. Clean and wash the peppers. Finely dice everything. Wash raisins.
3. Mix the onions, vegetables, berries, raisins, vinegar, approx. 1 teaspoon salt, pepper and cinnamon together. Bring to the boil and simmer over a mild heat for about 1 hour. Stir more often.
4. Remove the pot from the stove. Stir in the preserving sugar and bring everything to the boil over high heat. Cook for about 4 minutes, stirring constantly. Fill immediately into 4 prepared twist-off jars (250 ml each) and close. Let the chutney cool upside down.
5. Pat the meat dry, tie in shape. Fry in hot oil for about 3-4 minutes on each side, season. Serve 2 medallions and 2-3 tablespoon chutney each.
6. In addition: green beans, pears and boiled potatoes.
7. The rest of the chutney will keep unopened for 6-9 months.
8. Tip: The orange-red fruits contain large amounts of the substitute sugar sorbitol, which is suitable for diabetics and are particularly suitable for jellies, fruit juices, syrups, jams and compotes. Harvest time is September / October
9. Warning: Do not use raw, as the raw fruits can cause severe diarrhea. When cooking, the responsible parasorbic acid is destroyed and the fruits become edible.