- 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 is a small orange berry that has been growing in Canada in recent years. Very tart, the fruit is usually cooked, but can be used in different ways (stewed, sorbet, jelly, etc.). It can be found frozen in some specialty markets. You can replace the sea buckthorn berries with blueberries.
The refrigerated chutney will keep for about three weeks.