Go Back
Print Recipe

Seabuckthorn chutney with Chinese dogwood fruits and wild garlic bulbs

Prep Time15 minutes
Cook Time10 minutes
Course: Condiment
Cuisine: Indian
Keyword: chinese dogwood, chutney, seabuckthorn, wild garlic
Servings: 4 people

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.