Sea Buckthorn Chutney | RICARDO

Ingredients

• 375 ml (11/2 cups) small pearl onions, peeled
• 30 ml (2 tbsp) butter
• 250 ml (1 cup) cider vinegar
• 250 ml (1 cup) lightly packed brown sugar
• 2 Cortland apples, peeled and diced
• 2 peaches, peeled and diced
• 1 red bell pepper, seeded and diced
• 2 stalks celery, diced
• 2 cloves garlic, finely chopped
• 30 ml (2 tbsp) grated fresh ginger
• 1 pinch clove
• 1 pinch cayenne pepper
• 500 ml (2 cups) sea buckthorn berries (see note)
• Salt and pepper