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