Cloudberries can be hard to find, but you can use this recipe to make chutney with most berries, especially those from the Rubus genus: blackberries, raspberries, boysenberries, or even mulberries. Whichever berries you choose, this is a chutney that goes well with a wide range of main courses, sandwiches and cheeses. Adjust the sweet/sour flavour by using more or less sugar or vinegar, according to the sweetness of the chosen berry.
Preparation and cooking time: 20 minutes | Calories per portion: 92
Makes about 300g/10½oz
50g/1¾oz/¼ cup raw cane sugar
1 red onion, finely chopped
4 juniper berries
2 tsp white wine vinegar
250g/9oz cloudberries
sea salt and freshly ground black pepper
Gently melt the sugar in a heavy pan over a low heat, stirring all the time. Add the onion and juniper berries and stir for a few minutes more until the onion is soft and coated in sugar. Stir in the vinegar and the cloudberries. Bring to the boil, then turn the heat down and simmer gently for about 10 minutes until the berries soften. Add salt and pepper to taste.
Pour into warm, sterilized jars (see page 182) and seal immediately. Store in a cool, dark place for up to 6 months.
NUTRITION PROFILE (per portion)
8% protein, 5% fat, 86% carbohydrate, 1% fibre
VITAMINS AND MINERALS (percentage of RDA)
Vitamin C 125%, B1 8%
HEALTH BENEFITS
High antioxidant content | naturally antibiotic | may help strengthen the immune system