Autumn Olive Chutney


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

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Autumn Olive