Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: Makes 4 250ml jars.

Sea buckthorn chutney is a zesty dip/condiment berry recipe that has a sweet, fruity and savory flavor.

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Ingredients

>> 1.5 cups sea buckthorn juice (see notes)
>> 2/3 cup raw honey
>> 1 large onion, finely chopped
>> 4 garlic cloves, finely chopped
>> 2 medium peeled, finely chopped apples
>> 1/4 cup finely chopped pineapple
>> 3 tbsp apple cider vinegar
>> 1 tsp sea salt
>> 2 tsp pepper
>> 2 tsp cinnamon
>> 2 tsp fresh ginger, finely chopped
>> arrowroot powder as needed to thicken

Instructions

Have 4 250ml sterilized mason jars prepared ahead of making this recipe.

Place all the ingredients into a medium size pot. Stir well, bring to boil them immediately lower heat. Let simmer for about 20 minutes making sure to stir frequently.

Once the apples, onion and garlic are soft, remove from heat. After 5 minutes, if it is not thickening to jelly-like consistency, remove some of the liquid and place in a mug. Add a tablespoon or two arrowroot flour and whisk until there are no lumps. Add to the chutney and mix well. If need be, repeat.

Place the sea buckthorn chutney into pre-sterilized mason jars and be sure the lids are on tight. Place the jars upside down for 5 minutes and then back to the right side. Cool thoroughly and store in the fridge up to 6 weeks.

Notes:

To make the sea buckthorn juice, place 1/2 cup sea buckthorn berries into a very small pot with 1 1/2 water. Bring to a simmer and remove from heat. Mash the berries and let sit for 15 minutes. Pour through a tight sieve; this will give you the juice. (If desired, place the pulp and seeds into a mug and add water. It'll make a lumpy beverage, but there is so much nutrition in that pulp and seeds I never waste it!)

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe: Sea Buckthorn

Recipe Category: Dressings, Dips & Vinaigrettes