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5 from 1 vote

Elderberry Chutney

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: preserves
Author: Karon Grieve


  • 500 g/1 lb elderberries
  • 1 small onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mustard seeds
  • pinch ground cloves
  • pinch grated nutmeg
  • 250 ml/1/2 pint malt vinegar
  • 1 medium apple
  • 50 g/2 oz sultanas
  • 75 g/3 oz soft brown sugar


  • Rinse the elderberries and pick off the stems.
  • Chop onion and heat the berries, onion, all spices and vinegar in a heavy based pan.
  • Simmer for 40 minutes.
  • Press this mixture through a wire sieve and return to the pan.
  • Peel and chop the apple into 1cm cubes.
  • Add the apple, sultanas and sugar to the berry pulp in the pan and slowly bring to the boil allowing all the sugar to dissolve completely.
  • Boil for 15 minutes and then spoon into 1 medium sized jar. Cover with wax disc and pop on the lid.
  • This will keep for up to 6 weeks in the fridge.