Rosehip Chutney

Rosehip: A Top Contender for the Immune System

Now is the perfect time to gather wild rose fruits. Whether for a delicious rosehip chutney with figs and quinces, or other uses, the harvest can begin at the end of October and last until December while maintaining high quality. Rosehips are versatile, appearing in jams, purees, teas, salves, and oils, and they boost the immune system, aid digestion, and help with stomach cramps and nausea.

Rosehips also have a diuretic and blood-purifying effect, supporting the gallbladder, kidneys, and bladder due to their high plant acid and pectin content. They contain more vitamin C than lemons, strengthening the immune system against colds and flu. Rosehips also contain lycopene, known for its cancer-fighting properties, and galactolipid, which stimulates collagen production, improves joint cartilage function, and has anti-inflammatory effects. New studies suggest rosehips may even help with chronic pain and high cholesterol.

For a unique autumn delicacy, try rosehip chutney with figs and quinces!

Ingredients

250 g rosehips
1 kg quinces
300 g red onions
100 g dried figs
25 g fresh ginger
275 g brown sugar
250 ml apple cider vinegar
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
1 cinnamon stick
2 small fresh or dried chili peppers
½ tsp salt

Preparation

Clean and rub the rosehips, then halve and remove the seeds.
Peel, quarter, and core the quinces, then slice thinly.
Peel and slice the onions into wedges. Quarter the figs.
Peel and finely dice the ginger.
Mix all ingredients with 100 ml water and let sit for 1 hour.
Bring to a boil, then simmer over low heat for 35-40 minutes, stirring frequently, until the chutney is thick.
Pour into sterilized jars, seal tightly, and turn upside down for 20 minutes before letting them cool completely.

Shelf Life

Approximately 6 months when sealed in a jar.

Usage

Supports digestion
Helps with stomach cramps and nausea
Diuretic and blood-cleansing
Supports gallbladder, kidney, and bladder functions