Rosehip chutney

Rosehip chutney

By
From
Scandinavian Christmas
Makes
3 x 500ml jars
Photographer
Lars Ranek

Pick rosehips in August beside the seaside, rinse and freeze them, then use them to make chutney and jam all through the winter. Because picking and deseeding rosehips is hard, time-consuming work, this chutney is a treasured gift among my friends.

Ingredients

Quantity Ingredient
1kg rosehips
1 large onion, chopped
2 red chillies, finely sliced
100ml cider vinegar
300g caster sugar
1 teaspoon salt
1 tablespoon whole peppercorns

Method

  1. Cut the rosehips in half and remove the seeds with a teaspoon (it’s a good idea to use disposable gloves, as the seeds cause itching). Rinse the hips in cold water and leave to drain in a colander. Cut them into small pieces with a knife, or in a food processor.
  2. Combine the rosehips, onion and chillies in a heavy-based saucepan with all the other ingredients and 300ml of water and bring to a boil, stirring to dissolve the sugar. Let the chutney simmer, uncovered, until it is as thick as jam, stirring frequently (it can take as much as 30–40 minutes). Pour into sterilised jars and seal. Stored in a dark, cool place, this will keep for months.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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