Hawthorn Berry Chutney

Hawthorn berries normally are out in abundance in September, you just have to find the right spots. This recipe is another fun way to nourish your heart and add interesting new flavours to your dishes! (Use a guide book for identification if you are new to foraging!)

Ingredients:

• 1kg of Hawthorn berries

• 500ml Cider vinegar

• 350g of Brown sugar

• 1 tsp Ground ginger

• ½  tsp Ground nutmeg

• ¼  tsp Ground allspice berries

• 1 tsp Sea salt or Himalayan salt

• Black pepper

• Small handful of fresh thyme leaves, finely chopped or 1-2 tbsp dried thyme.

• 2 tbsp tomato puree

 Method:

1.     Remove the stalks from the hawthorn berries.

2.     Wash the berries with cold water and place in a large saucepan.

3.     Add the cider vinegar and salt and bring to the boil.

4.     Once boiling, reduce the heat to a simmer and cover and cook for one hour.

5.     Pass the content of the saucepan through a metal sieve or food mill and be sure to remove all the pulp from beneath the sieve or food mill.

6.     Return into a clean saucepan.

7.     There will be around 1 pint of pulp.

8.     Remove the leaves of the thyme sprigs and chop finely.

9.     Add the spices, sugar and some black pepper to the pulp and cook, stirring continuously for 5-10 minutes.

10.  Add the tomato puree.

11. Stir in the thyme leaves and mix well.

12.  Fill into sterilised hot jars, seal tightly, turn it upside down for a minute and back again. Cover with a kitchen cloth until cooled down.

13.  Let it mature for 2-4 weeks before use.

Note – The yield will be around five 200g jars. You can easily double the recipe, this way you have a lovely stock of presents for your friends and neighbours!