Savoury Elderberry Recipe

Elderberry Chutney

A savoury-sweet elderberry chutney made with elderberries, onion, apple, vinegar, brown sugar, and warm spices. Serve it with cheese boards, roasted meats, sandwiches, holiday meals, or farm-style appetizers.

Prep: 15 minutes Cook: 35–45 minutes Makes: About 2 cups Best with cheese & roasts
Elderberry chutney served on a cheese board with crackers, soft cheese, blue cheese, herbs, and elderberries

Elderberry chutney is a beautiful way to use elderberries in savoury cooking. It has the richness of cooked berries, the sweetness of apple and brown sugar, the brightness of vinegar, and the warmth of spices. It is especially good with sharp cheddar, brie, goat cheese, roasted pork, chicken, turkey, ham, or a simple sandwich that needs something special.

Ingredients

  • 2 cups cooked elderberries, or cooked and drained elderberries from juice making
  • 1/2 cup elderberry juice, apple juice, or water
  • 1 medium apple, peeled and finely diced
  • 1 small onion, finely diced
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar, maple syrup, or honey
  • 1/3 cup raisins or dried cranberries, optional
  • 1 tablespoon fresh ginger, grated, or 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: pinch of chili flakes for gentle heat
Important:
Elderberries should be cooked before being used in recipes. This chutney is meant for refrigerator or freezer storage unless you use a tested canning recipe and approved processing method.

Instructions

  1. Add the diced onion, apple, elderberries, elderberry juice, apple cider vinegar, brown sugar or maple syrup, raisins or dried cranberries, ginger, cinnamon, cloves, allspice, salt, and pepper to a medium saucepan.
  2. Stir well and bring the mixture to a gentle simmer over medium heat.
  3. Reduce the heat to low and simmer uncovered for 35 to 45 minutes, stirring often, until the chutney thickens and the fruit softens.
  4. If the chutney becomes too thick before the apple and onion are tender, add a splash more elderberry juice, apple juice, or water.
  5. Taste and adjust. Add more vinegar for tang, more brown sugar or maple syrup for sweetness, or a pinch of chili flakes for warmth.
  6. Cool slightly, then spoon into a clean jar. Refrigerate before serving for the best flavour.
Tip: Chutney tastes even better after resting overnight in the refrigerator. The flavours soften and blend together beautifully.

Best With

Sharp cheddar, brie, goat cheese, cream cheese, crackers, roasted pork, ham, turkey, chicken, venison, sandwiches, and holiday leftovers.

Storage

Store covered in the refrigerator for up to 1 week, or freeze in small portions for longer storage.

Flavour Notes

Savoury-sweet, gently tart, warmly spiced, and rich with deep elderberry colour and flavour.

Recipe Notes

This elderberry chutney is very flexible. For a sweeter cheese-board chutney, add a little extra brown sugar, maple syrup, or honey. For roasted meats, keep it tangier with a little more apple cider vinegar. For a holiday-style chutney, add orange zest, dried cranberries, or a small pinch of cloves. If using elderberry pulp left from juice making, make sure the berries have been fully cooked before adding them to the chutney.

More Elderberry Recipes

Explore more ways to use elderberries in savoury sauces, drinks, baking, preserves, and farm kitchen favourites.

Back to Savoury Uses Back to Elderberry Recipes
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