Rose hip chutney

Name: Rose hip chutney
Total time: 1 h
Yield: ± 3 jars of 200 ml
Ingredients: 250 g black rose hips, cleaned (stalks, sepals, seeds and hairs removed); 2 sour apples (± 300 g); 1 large onion; 150 ml cider vinegar (5 %); 120 g soft brown sugar; 1 tsp mustard seeds; 1 cm fresh ginger, grated; ½ tsp salt

Updated on 9 October 2026

Makes: ± 3 jars of 200 ml
Time: 1 hr
From: Burnet rose

Ingredients

250 g black rose hips, cleaned (stalks, sepals, seeds and hairs removed)
2 sour apples (± 300 g)
1 large onion
150 ml cider vinegar (5 %)
120 g soft brown sugar
1 tsp mustard seeds
1 cm fresh ginger, grated
½ tsp salt

Method

Clean the hips: remove the stalks and sepals, halve them and scrape out the seeds with their hairs.
Peel the apples, remove the cores and dice them finely. Chop the onion finely.
Put all the ingredients in a pan and bring to the boil; stir until the sugar has dissolved.
Simmer gently for 35–40 minutes, stirring regularly, until the chutney is thick and a spoon leaves a trail across the bottom of the pan.
Spoon the hot chutney into clean, sterilised jars to the brim and seal at once.
Leave to mature for 2 weeks before eating.

Storing: Unopened, six months in a cool, dark place; once opened, in the fridge and eat within 3 weeks. Lovely with cheese, pâté or a roast.