Rose hip Chutney

Rosehip is the fruit of the rose plant. It is used for teas, jams, jellies, syrups, and, due to its very high vitamin C content, a health food supplement in powder form. Wild roses are very common all over Germany, so harvesting
is guaranteed in winter. They make me think of my grandmother, as she used to make rosehip jam and always had rosehip tea. I see them as a forgotten food, because no matter whether tea, jam or vinegar, they are now seldom found in supermarkets. Rosehips are harvested from October–January. The fruits should be dark red and a bit soft when picking.

Ingredients for 200 gr. chutney:

- ca. 300 gr. rosehips
- 1 chili
- 1 teaspoon of fresh ginger
- 2 cloves of garlic
- 1 small onion
- 1 tablespoon sugar
- 1 dash white wine vinegar
- 1/2 teaspoon of salt

1. forage rosehips. They should be soft, which they usually are after a couple of days of frost. I found all bushes are different though, depending where they are located and to what weather they are exposed to.

2. place rosehips in cooking pot, add a dash of water and simmer on medium heat for about 15 min.

3. in the meantime, mince garlic, ginger, chili, and onion and collect in bowl

4. When rosehips have simmered and turned soft, strain in a masher and collect juice and pulp in bowl

5. add a dash of vegetable oil to cooking pot and sauté onion, garlic, ginger and chili mix, until the onions start to glaze.

6. Add roships puree and let simmer for another 10 minutes.

7. Add a tablespoon of sugar and let simmer again for 5 minutes.

8. Transfer to jar and enjoy with any dish, be it vegetables or meat.