Sea Buckthorn Chutney
Sea Buckthorn Chutney
Ingredients
- 375 ml (11/2 cups) small pearl onions, peeled
- 30 ml (2 tbsp) butter
- 250 ml (1 cup) cider vinegar
- 250 ml (1 cup) lightly packed brown sugar
- 2 Cortland apples, peeled and diced
- 2 peaches, peeled and diced
- 1 red bell pepper, seeded and diced
- 2 stalks celery, diced
- 2 cloves garlic, finely chopped
- 30 ml (2 tbsp) grated fresh ginger
- 1 pinch clove
- 1 pinch cayenne pepper
- 500 ml (2 cups) sea buckthorn berries (see note)
- Salt and pepper
Instructions
- In a saucepan, brown the onions in the butter. Season with salt and pepper. Add the remaining ingredients, except for the sea buckthorn berries. Bring to a boil and simmer for 20 minutes. Add the berries and cook for 5 minutes or until the fruit is cooked and the liquid is syrupy. Adjust the seasoning.
- Pour the chutney in an airtight container or into hot sterilized jars. The chutney will keep for about three weeks in the refrigerator. Freeze or sterilize the jars filled in boiling water for 15 minutes to ensure long storage at room temperature.
Sea Buckthorn Chutney