Go Back
–+ servings
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
rowan berry chutney in jar with spoon beside and rowan berries and leaves

Rowan Berry Chutney

Karon Grieve
Rowan berry chutney is super easy to make and tastes delicious alongside roasts, in sandwiches, with a cheeseboard and so much more.
No ratings yet
Print Recipe Bookmark Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course chutney
Cuisine British
Servings 35 servings
Calories 53 kcal

Ingredients
 

  • 250 g rowan berries washed
  • 1 apple large eating apple chopped
  • 1 onion sliced
  • 2 cloves garlic minced
  • 60 g dried apricots chopped
  • 50 g sultanas
  • 1 orange zest and juice
  • 2 tbsp rosemary fresh and chopped or 1 tbsp dried rosemary
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1/2 tsp cardamom
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 250 ml cider vinegar
  • 300 g sugar white granulated sugar

Instructions
 

  • Throw all your ingredients into a high-sided non-reactive pan and heat gently till the sugar has all dissolved.
    Now raise the heat to a boil for 5 minutes then lower slightly so it is just gently bubbling
  • stir now and then to stop the chutney sticking to the base of the pan. The fruit will all break down and go mushy like jam.
  • Your chutney will take about 45 minutes till you can drag your wooden spoon through the chutney and it leaves a clear trail on the bottom of the pan.
  • Carefully ladle into sterilised jars and set aside for 3-4 weeks to mature and mellow before using

Video

Notes

Your rowan berry chutney will keep in a cool cupboard for up to a year, once opened store in the fridge and use within a month.

Nutrition

Calories: 53kcalCarbohydrates: 13gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 68mgPotassium: 68mgFiber: 1gSugar: 12gVitamin A: 92IUVitamin C: 4mgCalcium: 9mgIron: 0.2mg
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