Go Back
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
homemade elderberry chutney in jar with elderberries

Easy Homemade Elderberry Chutney

Karon Grieve
This chutney is rich and fruity and perfect with roasts, cold meats, burgers and BBQ
4 from 9 votes
Print Recipe Bookmark Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course preserves
Cuisine British
Calories 998 kcal

Ingredients
 

  • 500 g elderberries
  • 1 onion small onion
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp mustard seeds
  • pinch pinch ground cloves
  • pinch grated nutmeg
  • 250 ml malt vinegar
  • 1 apple medium apple
  • 50 g sultanas
  • 75 g brown sugar
Metric - US Customary

Instructions
 

  • 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 (dispose of stuff in the sieve obviously) and return what is pressed through 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 months and once opened store in fridge and use within a month

Notes

If you read the above post you'll see I mention that the seeds in elderberries are rather bitter. This is why you press them through a wire sieve. Obviously you dispose of what remains in the sieve (seeds etc) once you've pressed the berries through.

Nutrition

Calories: 998kcalCarbohydrates: 243gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 1232mgPotassium: 2262mgFiber: 44gSugar: 126gVitamin A: 3104IUVitamin C: 198mgCalcium: 346mgIron: 10mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove