Rose Hip Chutney Recipe

Before cooking

1. Remove seeds and stalks from the rosehips.

2. In a large glass bowl, soak the rosehips, raisins and apples in vinegar. Leave for at least 8 hrs or overnight.

What you need:

• 500g fresh rosehips seeds removed (or 250g of dried rosehips)

• 500g pint Vinegar

• 500g cooking Apples peeled cored chopped

• 1 large clove garlic minced

• 1 red onion chopped

• 250g seedless raisins roughly chopped

• 1 teaspoon grated Orange rind

• 1 teaspoon ground Ginger

• 1/2 teaspoon ground Pepper

• 1 teaspoon ground Cloves

• 250g Brown Sugar

• 2 tablespoons of Lemon Juice

• 2 tablespoons Orange Juice

How to cook:

Cooking time: 45 mins

1. The next day, place the rosehips and fruit mixture with all the spices and the remaining ingredients in a large saucepan.

2. Bring the chutney mixture to a boil, then reduce the heat and simmer until the mixture is thickened. This can take quite some time, but don’t rush the process.

3. Stir occasionally

4. Prepare your jam jars by washing them and sterilizing them in an oven at 100 C for about 10 minutes.

5. Once your chutney reaches the desired thickness, take off the heat and leave to cool down a bit.

6. Spoon the chutney in jam jars, seal and leave to cool down properly.

I hope you enjoyed this recipe. For other rose-inspired recipes, click here.

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