Ingredients with Measurements:
- 1 pound rowan berries, washed and stemmed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
Special equipment needed:
- Large saucepan
- Immersion blender or food processor
- Canning jars with lids and bands
Step-by-step instructions:
1. In a large saucepan, combine the rowan berries, onion, garlic, ginger, apple cider vinegar, brown sugar, salt, cinnamon, cloves, allspice, and black pepper.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer for 30-40 minutes, or until the rowan berries are soft and the mixture has thickened.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. Using an immersion blender or food processor, puree the mixture until smooth.
6. Return the saucepan to the heat and simmer for an additional 10-15 minutes, or until the chutney has thickened to your desired consistency.
7. Remove the saucepan from the heat and let it cool for a few minutes.
8. Ladle the chutney into sterilized canning jars, leaving 1/4 inch of headspace.
9. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on the jars.
10. Process the jars in a boiling water bath for 10 minutes.
11. Remove the jars from the water bath and let them cool on a wire rack.
12. Store the jars in a cool, dark place for up to one year.
Time:
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes approximately 3 cups of chutney
Nutritional information:
Calories: 50
Fat: 0g
Carbohydrates: 13g
Protein: 0g
Sodium: 100mg
Sugar: 11g
Substitutions for ingredients:
- If you can't find rowan berries, you can substitute cranberries or tart apples.
- White vinegar can be used instead of apple cider vinegar.
- Granulated sugar can be used instead of brown sugar.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Substitute the ginger with 1 tablespoon of mustard seeds for a more savory flavor.
- Add 1/2 cup of raisins or dried cranberries for a sweeter chutney.
Tips and tricks:
- Wear gloves when handling rowan berries, as they can be toxic when raw.
- Sterilize your canning jars by boiling them in water for 10 minutes before filling them with the chutney.
- Use a funnel to fill the jars with the chutney to avoid making a mess.
- Label your jars with the date and contents for easy identification.
Storage instructions:
Store the jars in a cool, dark place for up to one year.
Reheating instructions:
The chutney can be served at room temperature or reheated in a saucepan over low heat.
Presentation ideas:
Serve the chutney in a small dish alongside cheese, crackers, and sliced fruit.
Garnishes:
Garnish the chutney with a sprig of fresh rosemary or thyme.
Pairings:
The chutney pairs well with cheese, crackers, roasted meats, and sandwiches.
Suggested side dishes:
Serve the chutney with roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water or apple cider vinegar to thin it out.
- If the chutney is too thin, simmer it for a few more minutes until it thickens to your desired consistency.
Food safety advice:
- Always wear gloves when handling rowan berries, as they can be toxic when raw.
- Sterilize your canning jars before filling them with the chutney.
- Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed.
Food history:
Rowan berries have been used in traditional European cuisine for centuries, particularly in the form of jams, jellies, and chutneys.
Flavor profiles:
The chutney is sweet, tangy, and slightly spicy, with a hint of cinnamon and cloves.
Serving suggestions:
Serve the chutney as a condiment alongside cheese, crackers, roasted meats, and sandwiches.
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