Recipe for rosehip chutney with chili
The bright orange-red rose hips are packed with vitamins C and A, but that’s not the only reason to eat them. They taste absolutely fantastic in both sweet and savory dishes.
This recipe takes you to the spicy realm, where warm, deep, and bold flavors dominate.
This portion makes 1 large jar.
Equipment
- Cutting Board
- Knife
- Pot
Ingredients
Rose Hip Chutney
- 200 gram The Rose Hip cleaned
- 2 pcs. Onion
- 2 pcs. Chili
- 3 cloves Garlic
- Fresh ginger 2 cm
- 200 gram Water
- 50 gram Balsamic Vinegar
- 50 gram Cane Sugar or regular sugar
- 20 gram Mustard Seeds can be omitted
- Raisins 1 handful, can be omitted
- Salt
Instructions
- Peel the onions and cut them into not-too-thin strips.
- Slice the ginger, chili, and garlic into slices or smaller pieces.
- Let the onions, ginger, chili, and garlic meet with the remaining ingredients in a pot, and let it simmer for 30 minutes.
- Stir the chutney a few times along the way.
- Season with salt and add more sugar or chili if needed.
- Pour the chutney into clean, sterilized jars, which are closed immediately and placed in the refrigerator.
- In the refrigerator, the portion has a shelf life of at least 14 days.
Notes
Serving Suggestions
The spicy and flavorful rosehip chutney is delicious with many dishes. If you don't particularly enjoy the intense heat from the chili as much as I do, you can simply leave it out. I promise the chutney still tastes delightful, even without much heat.I enjoy the rosehip chutney with curry meatballs, as its deep flavor and coarse texture are a perfect match for the spicy curry dish with soft rice and creamy sauce. It's also a great addition to other stews, pasta, or stir-fry dishes.
Adding a spoonful or two to your burger, on top of a hotdog, or in a wrap won't disappoint you either, but you can of course choose a more classic serving. My rosehip chutney is excellent with cheese, and you can serve it with some crispbread, a few crackers, and good cheeses.