Sea Buckthorn Fruit Chutney
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A chunky chutney combining a mixture of diced fruits, vegetables, and sea buckthorn berries, simmered in cider vinegar and sweetened with brown sugar. Pearls onions caramelized in oil start the base. Spices and ginger bring warmth and zing. Cooked to a syrupy finish in just over an hour. Can be stored refrigerated for weeks or preserved long-term through freezing or canning. Six jars of 250 ml yield. Vegetarian, gluten-free, nut-free, and dairy-free.
Prep:
40 min
Cook:
25 min
Total:
Servings:
6 jars 250 ml each
#chutney
#preserving
#fruit recipes
#vegan
#gluten-free
Fruit and berries tossed with sharp vinegar, sweet sugar, and a touch of heat. Onions soften in oil, giving body and flavor. Sea buckthorn berries punch through with tartness. Apples and nectarines add bulk and a hint of sweetness. Bell pepper and celery bring crunch in there, too. Garlic and ginger add bite. Mix in rosemary and mustard seeds for herbal, earthy notes. Cloves and cayenne spice things up just enough to wake the taste buds. Simmer, stirring. Thickens, shrinks, becomes sticky. Time planned—one hour, mostly hands-off. Store fresh. Or jar and shelf-stable for months. Complexity in a jar.
Ingredients
- 400 ml pearl onions, peeled
- 25 ml olive oil
- 275 ml cider vinegar
- 320 ml packed dark brown sugar
- 3 apples, peeled and diced
- 2 ripe nectarines, peeled and diced
- 1 red bell pepper, seeded and diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 25 ml grated fresh ginger
- 1 pinch ground cloves
- 1 pinch cayenne pepper
- 480 ml sea buckthorn berries
- Salt and pepper to taste
- 1 tbsp finely chopped fresh rosemary
- 1 tsp mustard seeds
About the ingredients
Pearl onions bring subtle sweetness; use fresh or frozen. Olive oil instead of butter for a lighter taste and a vegan-friendly base. Cider vinegar chosen for its fruity acidity lending balance to the sugar. Dark brown sugar for deeper caramel notes. More apples than in typical chutney, diced for texture, nectarines swap in for peaches giving slightly firmer flesh. Celery stalks add crispness contrasting the soft fruit. Bell pepper chosen for color and mild sweetness, chopped small. Garlic and fresh ginger crucial to layering flavor; dry ginger powder won’t suffice. Rosemary finely chopped infuses herbal depth; mustard seeds offer a slight crunch and mustardy warmth to cut through sweetness. Clove and cayenne kept as little pinches—spice must not overpower. Sea buckthorn berries intense and tangy, washed and destemmed carefully before use. Salt and pepper to finish taste, adjusting at the end to not dull sharpness.
Method
- Warm oil in a heavy pot. Add pearl onions. Cook until golden and slightly soft. Sprinkle salt and pepper.
- Stir in garlic, ginger, and mustard seeds. Cook 2 minutes, releasing aromas.
- Add apples, nectarines, bell pepper, and celery. Mix well.
- Pour cider vinegar and stir in brown sugar. Toss in rosemary, cloves, and cayenne.
- Bring to simmer over medium heat. Reduce heat and cook, uncovered, for about 25 minutes. Stir occasionally to prevent sticking.
- Add sea buckthorn berries, cook an additional 5 minutes. The mixture thickens, fruit softens.
- Taste. Adjust seasoning with salt and pepper as needed.
- Pour hot chutney into sterilized jars. Seal immediately.
- To store long-term, process jars in boiling water bath for 15 minutes or freeze in airtight containers.
Cooking tips
Start by heating oil and pearl onions so sugars inside caramelize slowly without burning. This sets the flavor base. Once onions soften and brown, add minced garlic, grated ginger, and mustard seeds—stir constantly; mustard seeds pop releasing flavor. Add all diced fruits and veggies next, stirring to coat, allowing their juices to mingle. Pour in vinegar, then sprinkle brown sugar evenly across the surface to avoid clumping. Mix rosemary, cloves, and cayenne in thoroughly, then bring to a rolling simmer. Reduce heat and let gently bubble for 25 minutes uncovered, stirring often to prevent sticking and scorching. Add sea buckthorn berries last; simmer five more minutes to soften them without breaking down completely. Test for seasoning, balancing salt and pepper but retaining brightness and heat. Hot chutney transfers immediately to sterilized jars or a seal-tight container to cool. For longer storage, process jars in boiling water bath for 15 minutes to kill bacteria or freeze in airtight containers. Cooling quickly preserves color and texture best. Chutney will thicken as it cools; stirring on the way down helps keep uniform consistency. Consume refrigerated within three weeks if fresh. Longer storage requires freezing or canning.
Chef's notes
- 💡 Caramelizing onions is critical. Don’t rush it. Heat oil slowly. Onions need time to soften and develop sweetness. Watch closely. Burning isn’t a goal.
- 💡 Measuring cider vinegar and brown sugar correctly can change flavor depth. Too much vinegar makes it tangy. Balance is key to sweetness and tartness being just right.
- 💡 Sea buckthorn berries are intense. Handle gently. Wash and destem carefully before use. They break down easily in cooking. Don’t overcook them.
- 💡 Adjust spices at the end. Taste frequently. Add more salt or pepper if needed. Balance the zing and sweetness. Clove and cayenne are strong.
- 💡 Use sterilized jars properly. Hot chutney must go into them immediately. Seal tightly. Prevents spoilage. For long-term storage, canning is best.
Common questions
How long can I store the chutney?
Refrigerate for three weeks. Freeze in airtight containers for long-term. Or can in jars for months.
Can I change the fruits?
Yes, substitutions are fine. Use peaches instead of nectarines if preferred. Apples are a staple. Play with other fruits too.
Can I add spices?
Absolutely. More ginger may enhance zing. Experiment with flavor profiles. Just avoid overpowering the original mix.
What about serving options?
Pair it with cheese or use as a topping. Great for sandwiches too. Versatile accompaniment for meals.
