John Myers
Ingredients for 1 servings:
- 1 kg rosehips
- 150 g onion(s), finely diced
- 100 g raisins
- 350 g sugar
- 125 ml vinegar (wine vinegar)
- Ginger, ground
- Cinnamon, ground
- clove(s), ground
- Mustard seeds, ground
- Coriander, coarsely crushed
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
Ingredients are sufficient for 2 jars, each with a capacity of 0.5 L. Remove the blossoms and stems from the rosehips. Cut the fruits lengthwise and scoop out the seeds with a small spoon. It is best to wear disposable gloves to avoid itching. Wash the rosehips. Bring to a boil with a little water, the diced onion, the raisins, the sugar, and the wine vinegar. Add the spices and simmer the chutney over low heat in an uncovered pot for about 90 minutes, stirring frequently. Season the rosehip chutney to taste and pour it into the prepared jars while it is still hot. Seal immediately and store in a cool place. Tip: The rosehip chutney will be more intense in color and hotter in flavor if you add a little cayenne pepper. You can also add a little crushed red chili powder, but be careful—it can be very spicy!
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