Elderberry Chutney Recipe
I’ve made tinctures, honeys and all sorts of other things in to preserve and use elderberries as a medicine, but I prefer my medicine in food form if I can. And here it is…
2 apples, diced
1 onion, diced
½ tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. grated nutmeg
A pinch all spice
A pinch of ground garlic
250 ml apple cider vinegar (or vinegar of your choice)
100g brown sugar
A pinch of sea salt
- Rinse the elderberries and remove them from the stems, making sure to discard any green berries.
- Add everything into a saucepan and bring to the boil. Once boiling turn down to a simmer for 45 mins (stirring occasionally).
- Meanwhile sterilise 2/3 small jars with hot water.
- Put the hot chutney directly into the hot jars, making sure there are not air gaps (press down tightly).
- Clean around the rim and put the lids on tightly.
- Leave on the side for 24hrs until the lids are sucked down. If this does not happen, but the jar(s) in the fridge and use those first.
- Store in a cool, dark place.
Elderberries help the immune system, reduce inflammation and protect the heart (amoung other things). Then, if you add in the medicinal properties of ginger, cinnamon, garlic & nutmeg this chutney is probably the most medicinal chutney around.
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