Recipe for rosehip chutney
Delicious Rose Hip Chutney?
As some of you might have noticed, the rose hip bushes are looking splendid right now. It’s truly the season for rose hips, and I’ve definitely taken advantage of it ❤️
I’ve picked some rose hips and experimented a bit ☀️
This particular version turned out really well, namely rose hip chutney.
It can be used on all sorts of things—on meat, in salad or sandwich, as a spread for bread, and so on. It just keeps going!
Here’s my recipe, and I hope you’ll give it a try; rose hips don’t get any better than they are right now ☀️
Equipment
- Cutting Board
- Chef'S Knife
- Pot
- Canning Jar
Ingredients
- 200 gram The Rose Hip cleaned and deseeded
- 1 pcs. Red Onion finley chopped
- 50 gram Sugar
- 50 gram Balsamic Vinegar
- 200 gram Water
- 2 cloves Garlic
- 1 pcs. Apples
- 1 gram Thyme dried
Instructions
- The tops and bottoms of the rosehip fruits are cut off.
- They are then deseeded.
- All ingredients are now put into a pot and simmered until the rosehips, onions, and apples are tender (approx. 45 minutes).
- The hot rosehip chutney is now put into sterilized and completely clean jars and sealed immediately.
- Finally, the jars are placed in the refrigerator.
- You can also use it right away.