Bite size your way into something tangy and moist.
Lively Elderberry Chutney with apples, currents and onions and spiced with cardamon, cinnamon, paprika and ginger.
What sort of chutneys would you like me to make and see?
This dish with obliterate your belief that vegan food can’t be super yummy.
- When you’re foraging for elderberries in hedgerows and woodlands in your local countryside or park
- When you’ve come laden home with elderberries from your local farmer’s market
- When you fancy a little exotic homegrown chutney as a little pick me up to your cheese and crackers
Elderberry Chutney was inspired when I’d foraged some elderberries from the tree in my garden and also in a local park, and fancying a little naughty fruity flavoured chutney.
Elderberries are a really good source of antioxidants. Indigenous people would collect and dry, to be used over winter once rehydrated or eaten raw just like raisins.
Elderberry Chutney is a vegan condiment and paleo.
- 500g elderberries
- 500g cooking apples
- 500g onions
- 100g currents
- 300ml white wine vinegar
- ½ inch cinnamon, stick
- 3 cardamon pods, seeds
- 1/2tsp sweet paprika
- 1tsp cayenne pepper
- 1tsp ginger, ground
- Strip elderberries from their stalks. Place into a saucepan over a low heat for about 15 minutes until soft. Set to one side to cool.
- Use a muslin cloth or cheese bag to drain the juice and place over a large pan. Discard the pips.
- Grind the cinnamon and cardamon in a grinder.
- Add the remaining ingredient so the pulp. Bring to the boil. Dissolve the sugar and simmer for about an hour an hour and a half. Stir frequently. The chutney should. Thicken.
- Switch off the heat. Cover, getting the sterilised jars ready. (I normally have mine in the oven coming out).
- Pot into sterilised jars.
- Store in a cool dark place. You can either allow the flavours to mature for about 4 weeks. Once open store in the fridge for up to 4 weeks.