Elderberry chutney

Ingredients for 1 servings:

• 1 kg elderberries
• 250 g onion(s)
• 400 g sugar
• ½ liter vinegar (honey vinegar)
• 3 tsp salt
• 1 tsp black pepper, freshly ground
• 2 stalk(s) cinnamon
• 2 star anise
• 2 grains allspice
• 2 cardamom pods
• 2 juniper berries
• 1 pinch(s) of mace
• 1 tsp orange peel, dried, ground
• 1 vanilla pod(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

very intense in taste, unfortunately complex processing with small quantity, exclusive culinary gift

Break the cardamom out of the pod and finely grind it with the other spices. Peel and finely dice the onions. Place all ingredients in a large pot and bring to a boil. Reduce slowly over low heat. Stir frequently. Stir frequently at the end, as the liquid will evaporate and there is a risk of the mixture burning. This can take up to 3 hours. Pour into twist-off jars while still hot and seal immediately. Leave to cool upside down. The chutney will keep for a year and is delicious with game. Note: When processing elderberries, always ensure that all unripe berries are sorted out and the stems are carefully removed. Ripe berries are jet black and shiny. Unripe berries, the umbel stems, and the seeds contain sambunigrin, which can cause nausea and diarrhea. Heating to at least 80 degrees Celsius renders this ingredient harmless.