Rose Hip Chutney
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rose hips
- 150 g onion (s), finely chopped
- 100 g raisins
- 350 grams sugar
- 125 ml vinegar (wine vinegar)
- Ground ginger
- Ground cinnamon
- Clove (s), ground
- Mustard seeds, ground
- Coriander, roughly crushed
Print Recipe
Pin Recipe Instructions
- Ingredients are sufficient for 2 glasses with 0.5 L each.
- Remove the flowers and stems from the rose hips. Cut the fruit lengthways and scrape out the stones with a small spoon. It is best to put on disposable gloves to avoid itching.
- Wash the rose hips. Bring to the boil with a little water, the diced onion, the raisins, the sugar and the wine vinegar.
- Add the spices and simmer the chutney in an open pot over low heat for about 90 minutes. Stir it again and again.
- Season the rosehip chutney to taste and pour it into the prepared glasses while it is still hot. Close immediately and store in a cool place.
- Tip: The rose hip chutney becomes more intense in color and sharper in taste if you add a little cayenne pepper. You can just as easily add some powder to the crushed red chilli pepper, but be careful - it can taste very spicy!
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