Autumn Olive Chutney

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I pass this through a food mill to remove the seeds. If they don’t bother you, feel free to skip the step. It does take some time to remove the stems, but it is a worthwhile task. The time I couldn’t be bothered to do it the chutney came out a bit more bitter and while still tasty was less universally useful than without the stems.

  • 4 C autumn olive berries
  • ½ C sugar
  • 1 tsp salt
  • ½ C apple cider vinegar
  1. Combine all ingredients except vinegar and heat until sugar is dissolved
  2. Continue cooking until berries are soft
  3. Pass through a food mill to remove the seeds
  4. Add the vinegar and return to heat cooking until desired thickness
  5. Cool or jar and seal while hot

This recipe is featured in the post:

Autumn Olive