This surprising elderberry chutney recipe is full of wonderfully fruity flavours. It is an ideal accompaniment to the Christmas cold supper. Glossy, black elderberries can be found growing wild in the autumn.
The easiest way to remove the berries from the stalks is to strip them using the prongs of a fork. When making this elderberry chutney recipe be sure to remove all of the stalks as they will not be strain out as with an elderberry jelly recipe.
Ingredients for the Elderberry Chutney Recipe
- 1 lb elderberries, washed and stalks removed
- 1 lb cooking apples
- 4 oz dried fruit, e.g. currants, sultanas, raisins
- 8 oz onions, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground mixed spice
- Pinch of pepper
- 1/2 pint malt vinegar
- 12 oz soft brown sugar
To Prepare the Elderberry Chutney Recipe
- Peel, core and chop the apples and put into a large pan with the elderberries, raisins and onions. Stir in the salt, spices and pepper and a little of the vinegar.
- Cook very gently for 1 hour until the fruit is soft, stirring from time to time to prevent the mixture sticking and burning.
- Remove from the heat and stir in the sugar and remaining vinegar. When the sugar has dissolved completely, return to the heat and bring to the boil.
- Boil steadily for about 30-40 minutes until thick and all the vinegar is absorbed. Spoon into warm, sterilised jars and seal immediately.
This elderberry chutney recipe really is one of the gems of the autumn harvest. It will keep and mature over a period of time and will be right at its peak to offer as a lovely home-made Christmas gift.