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!