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Elderberry Chutney Recipe
|Elderberries||1 Pound (450 Gram)|
|Onions||1 Pound (450 Gram)|
|Cooking apples/Windfalls||1 Pound (450 Gram, Weigh Them After Peeling And Coring)|
|Dried fruit||4 Ounce (125 Gram, Raisins, Sultanas Or Both)|
|Mixed spice||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Malt vinegar||1⁄2 Pint (300 Milliliter)|
|Sugar||12 Ounce (350 Gram)|
Calories 334 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.2%
Saturated Fat 1.4 g7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 264 mg11%
Total Carbohydrates 82 g27.3%
Dietary Fiber 7.1 g28.5%
Sugars 61.2 g
Protein 2 g3.3%
Vitamin A 8.7% Vitamin C 45.6%
Calcium 5.4% Iron 6.2%
*Based on a 2000 Calorie diet
1. Over a large basin, use a dinner fork to remove the berries from their stalks.
2. On a vegetable board, peel and finely chop the onions.
3. Finely dice the peeled and cored apples.
4. Ready 3-4 preserve or coffee jars with tight fitting, vinegar proof lids.
5. The jars should be clean and dry.
6. You can sterilize the jars by placing in a cool oven heated to 225°F/ 110°C/ Gas ¼
7. In a heavy bottomed saucepan, combine the berries, onions, apples, dried fruit, spices, salt and 150ml of vinegar.
8. Place the pan on a medium flame and bring the mixture to a boil, then reduce heat and simmer till the fruits are tender.
9. Add the sugar and remaining vinegar to the mixture in the pan and simmer for 5 minutes stirring continuously until the sugar dissolves.
10. Continue simmering the mixture till it becomes thick and viscous, making it difficult to stir with a wooden spoon. Avoid boiling or overcooking the chutney as it will cause the sugar to caramelize.
11. Allow the chutney to cool slightly before spooning into the prepared jars.
12. Cover jars with waxed paper discs, waxed-side down.
13. When the chutney has cooled to room temperature, close the lids.
14. Label the jars with name and date of making.
15. Store in a cool dry area like your pantry.
15. You can use the chutney as an accompaniment or as a filling.