For the rosehip chutney, pick the fruit after the first frost, when the vitamin C content is highest and the pulp already emerges when squeezed.
Remove the stems and flowers and rinse the fruit in cold water. Cut the rose hips lengthwise. Now scrape out the small seeds with a spoon. It is best to use disposable gloves for this to avoid skin irritation.
Peel and dice the onions. Remove the stem and seeds from the chili pepper and cut into fine strips. Peel and finely chop the ginger root. Finely grate some orange peel and squeeze out the juice.
Heat the oil in a saucepan and fry the onions. Add the mustard seeds and fry briefly. Pour the vinegar and now add the remaining ingredients (except the alcohol). If necessary, add a little more water. Bring to a boil and simmer for about 1 hour until the chutney has reached a thick consistency. In the meantime, keep stirring. The chutney is ready when you drag the handle of a wooden spoon across the bottom of the pot and a trace remains visible. Season the chutney with salt and pepper to taste.
While still hot, pour the rosehip chutney into prepared twist-off jars, drizzle a few drops of alcohol over the top, light and seal tightly. Place on a tea towel with the lid down and allow to cool.
Preparation Tip:
A recipe for cold winter days, because the spicy rosehip chutney not only warms with its fire, but also provides valuable vitamin C.
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