Elderberry Chutney


Here we have 2 very old recipes for Chutney made with Elderberries:

  • 2 lb. Elderberries,
  • 1 large Onion,
  • 1 pint Vinegar,
  • 1 teaspoonful Salt,
  • 1 teaspoonful ground Ginger,
  • 2 tablespoonful Sugar,
  • 1 salt spoonful Cayenne and mixed spices,
  • 1 teaspoonful Mustard seed.

Stalk, weigh and wash the berries; put them into a pan and bruise with a wooden spoon; chop the onion and add with the rest of the ingredients and vinegar. Bring to the boil and simmer till it becomes thick. Stir well, being careful not to let it burn as it thickens. Put into jars and cover.

Second Recipe: 

  • 1 1/2 lb. of Elderberries
  • 1 Onion
  • 6 Cloves
  • 1/4 oz. ground Ginger
  • 2 oz. Demerara Sugar
  • 3 oz. Raisins
  • a dust of Cayenne and Mace
  • 1 teaspoonful Salt
  • 1 pint Vinegar.

Rub the berries through a wire sieve. Then pound the onion with the spices, raisins and salt. Add the vinegar and put all in an enameled saucepan and boil with the pulp of the berries for 10 minutes. Take the pan from the fire and let it stand till cold. Put the chutney into jars and cork securely.

From: A Modern Herbal

Note: Most species of Elderberry are edible when picked ripe and then cooked. Both the skin and pulp can be eaten. However, it is important to note that most uncooked berries and other parts of plants from this genus are poisonous. European Elderberry (Sambucus nigra) is the variety that is most often used for health benefits as it is the only variety considered to be non-toxic even when not cooked.

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