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Name: Rose Hip Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 3/4 ts Cayenne pepper; 1 lg Garlic minced; 1/2 ts Grated orange rind; 1 pt Fresh hips, seeds removed; 1 pt Cider vinegar or wine; 1/8 c Fresh Lemon Juice; 2 ts Ground ginger; 1/2 lb Raisins or sultanas, chopped; 1 1/2 lb Cooking apples, peeled,; 1/8 c Fresh orange juice,; 1/2 pt Dried rose hips, seeds; 1 ts Ground cloves; 1/2 lb Brown sugar

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INGREDIENTS

3/4 ts Cayenne pepper
1 lg Garlic ; minced
1/2 ts Grated orange rind
1 pt Fresh hips, seeds removed
1 pt Cider vinegar or wine
1/8 c Fresh Lemon Juice
2 ts Ground ginger
1/2 lb Raisins or sultanas, chopped
1 1/2 lb Cooking apples, peeled,
1/8 c Fresh orange juice,
1/2 pt Dried rose hips, seeds
1 ts Ground cloves
1/2 lb Brown sugar

Servings

INSTRUCTIONS

Needed: large, heavy saucepan; canning jars, parafin, cellophane, plastic-lined lids or jars with hinged lids and rubber seals. Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened. Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids). Store chutney in a cool place. Keep for at least a month before using. Like all chutneys, this one improves with age. It goes well with, turkey, ham, or game and is good during the winter holidays.

NOTES

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Rose Hip Chutney

3/4 ts Cayenne pepper
1 lg Garlic minced
1/2 ts Grated orange rind
1 pt Fresh hips, seeds removed
1 pt Cider vinegar or wine
1/8 c Fresh Lemon Juice
2 ts Ground ginger
1/2 lb Raisins or sultanas, chopped
1 1/2 lb Cooking apples, peeled,
1/8 c Fresh orange juice,
1/2 pt Dried rose hips, seeds
1 ts Ground cloves
1/2 lb Brown sugar

Needed: large, heavy saucepan; canning jars, parafin, cellophane,  plastic-lined lids or jars with hinged lids and rubber seals.    Remove seeds from rosehips.  Soak the rosehips, raisins or sultanas, and  apples in vinegar overnight. After soaking, place the rosehips with  remaining ingredients in a large, heavy saucepan. Bring the mixture to a  boil oveer high heat, then reduce heat and simmer, stirring occasionally,  until mixture is thickened. Leave to cool, then place chutney in clean, dry  jars and cover with parafin and cellophane and plastic-lined lids (or glass  jars with rubber seals and hinged lids). Store chutney in a cool place.  Keep for at least a month before using. Like all chutneys, this one  improves with age.  It goes well with, turkey, ham, or game and is good  during the winter holidays.

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Nutrition

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Serving Size: 1 Serving (198g)
Recipe Makes: 6 Servings

Calories: 147
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 11.2mg		0 %
Potassium 72mg		2 %
Total Carbohydrate 37.9g		11 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 37.7g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 147

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