The main ingrediënt of this condiment are Seabuckthorn (Hippophae rhamnoides) berries. They have quite an acidic flavor making them suitable for chutney. Seabuckthorn berries are a true superfood. A quick search online shows many application of these berries in health improving products. The berries are rich in vitamin C and caretonoids. Seabuckthorn grows mostly in dune like areas but can sometimes also be found in more urban areas. We recommend to wear gloves when picking the berries because the berry bush can sting.
To add some sweetness to our chutney, we used Chinese dogwood (Cornus kousa Hance) berries. These berries are quite sweet and juicy but they have a bitter after taste. Outside of Asia, Chinese dogwood generally cannot be found as a true wild plant. It is however sometimes planted in parks and gardens because of its beautiful, decorative flowers. If you do not find dogwood berries you can substitute them with another sweet fruit or add additional sugar.
Garlic is a common ingredient in chutney. We used wild garlic (allium ursinum) seeds in our spring chutney. In the early fall, you can make use of another part of this plant. If you know a spot where wild garlic grows in the spring, you can dig up the bulbs when the green parts of the plant have died off later in the year.
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Seabuckthorn chutney with Chinese dogwood fruits and wild garlic bulbs
Equipment
- 1 Sauce pan
- 1 cutting board
- 1 Cutting knife
- 1 Stick blender
- 1 Sieve
- 1 bowl
Ingredients
- 70 gram Seabuckthorn berries
- 10 Chinese dogwood fruits
- 1 tbsp Wild garlic bulbs
- 1.5 tbsp Chopped ginger
- 1 Shallot
- 1 tbsp Ground dried chilli
- 1 tsp Cinnamon
- 0.5 tsp Salt
- 1.5 tbsp Coconut sugar
- 1 tbsp Neutral oil for frying
Instructions
- Put the fruits in a sauce pan with enough water to cover them and bring to a boil. Let it simmer for 10 minutes or until the fruits turn into a mash.
- In the meantime, finely chop the wild garlic, shallot, and ginger.
- Once the fruits turned into a mash press them trough a sieve to remove pits.
- Set the liquid aside.
- Fry the aromatics in oil in the saucepan until they are translucent. Add the liquid, chili, cinnamon, and salt.
- Boil down chutney until the desired consistency and blend with a stick blender.
