Rose Hip Chutney

This vibrant Rose Hip Chutney offers a delightful balance of tartness and sweetness, perfect for cutting through rich, fatty meats. Made with dried rose hips, cooking apples, raisins, and a blend of warm spices like ginger and cloves, it develops a deep, complex flavor profile as it simmers. The texture is thick and jam-like, with visible pieces of fruit adding pleasant bursts of flavor. It is an excellent addition to holiday tables, pairing beautifully with turkey, ham, or game birds. For the best results, allow the chutney to mature for at least a month, which allows the flavors to meld and mellow into a sophisticated sauce that elevates any dish.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 78.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Rose Hip Chutney offers a delightful balance of tartness and sweetness, perfect for cutting through rich, fatty meats. Made with dried rose hips, cooking apples, raisins, and a blend of warm spices like ginger and cloves, it develops a deep, complex flavor profile as it simmers. The texture is thick and jam-like, with visible pieces of fruit adding pleasant bursts of flavor. It is an excellent addition to holiday tables, pairing beautifully with turkey, ham, or game birds. For the best results, allow the chutney to mature for at least a month, which allows the flavors to meld and mellow into a sophisticated sauce that elevates any dish.

Ingredients

1/2 pint Dried rose hips, seeds removed
1 pint Cider vinegar or wine vinegar
1/2 lb Raisins or sultanas, chopped
1 1/2 lb Cooking apples, peeled, cored, and chopped
2 ts Ground ginger
3/4 ts Cayenne pepper
1 ts Ground cloves
1 lg Clove garlic, minced
1/2 lb Brown sugar
1/8 c Fresh lemon juice
1/8 c Fresh orange juice, unsweetened
1/2 ts Grated orange rind

Directions

1
Remove the seeds from the dried rose hips if not already done.
2
Place the rose hips, raisins (or sultanas), and chopped apples in a bowl.
3
Cover the fruit mixture with the cider or wine vinegar and let soak overnight.
4
The next day, transfer the soaked fruit and vinegar into a large, heavy saucepan.
5
Add the ground ginger, cayenne pepper, ground cloves, minced garlic, brown sugar, lemon juice, orange juice, and grated orange rind to the saucepan.
6
Bring the mixture to a boil over high heat, stirring occasionally to dissolve the sugar.
7
Reduce the heat to low and simmer, stirring frequently, until the mixture thickens significantly, about 45 minutes.
8
Remove the saucepan from heat and allow the chutney to cool completely.
9
Ladle the cooled chutney into clean, dry glass jars.
10
Seal the jars tightly with lids that have rubber seals or hinged lids.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 78.6kcal

% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 50.4mg3%
Total Carbohydrate 12.6g5%
Dietary Fiber 8.4g34%
Sugars 0.0g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the chutney in a cool, dark place. For best flavor, allow it to mature for at least one month before using, as the flavors improve with age.

Serving Suggestions: This chutney pairs excellently with roasted turkey, ham, or game birds. It is particularly suited for winter holiday meals.

Preservation: Ensure jars are sterilized and dry before filling to prevent spoilage. If using parafin, pour melted parafin over the surface of the chutney in the jar before sealing with cellophane and a plastic-lined lid.

Ingredient Note: If using fresh rose hips instead of dried, adjust the soaking time and cooking time accordingly, as fresh hips contain more water.

Keywords: chutney, rose hip, dried fruit, apple, raisin, ginger, spiced, condiment, holiday, turkey, ham, game, preserved, vegan, simmered, tangy, sweet, cloves, cayenne, lemon

Read it online: https://www.chefs-mate.com/recipe/rose-hip-chutney/