Sea Buckthorn Chutney

Sea Buckthorn Chutney

  • Preparation 35 min
  • Cooking 30 min
  • Makes 6 1-cup jars
  • Freezes Yes
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free

Categories

Ingredients

    • 375 ml (11/2 cups) small pearl onions, peeled
    • 30 ml (2 tbsp) butter
    • 250 ml (1 cup) cider vinegar
    • 250 ml (1 cup) lightly packed brown sugar
    • 2 Cortland apples, peeled and diced
    • 2 peaches, peeled and diced
    • 1 red bell pepper, seeded and diced
    • 2 stalks celery, diced
    • 2 cloves garlic, finely chopped
    • 30 ml (2 tbsp) grated fresh ginger
    • 1 pinch clove
    • 1 pinch cayenne pepper
    • 500 ml (2 cups) sea buckthorn berries (see note)
    • Salt and pepper

Preparation

Note from Ricardo

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.

Personal Note