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Chrain Elderberry Chutney Elderberry Ketchup Lavender Mustard

on this pageChrain
Used at Passover as a relish for meat, fish or potato pancakes.

½ cup freshly grated horseradish root
½ cup citrus vinegar
1 tsp salt
pepper to taste
2 tbsp sugar
2 cups grated boiled beets

Mix well and serve with dill pickles.

on this pageElderberry Chutney
Version 1
2 lb elderberries
1 large onion
1 pint vinegar
1 tsp salt
1 tsp ground ginger
2 tbsp sugar
1/8 tsp cayenne
1 tbsp pickling spices
1 tsp mustard seed

Weigh and wash berries and put into a pan. Bruise them with a wooden spoon. Chop the onion and add with the rest of the ingredients and the vinegar. Bring to a boil and simmer till it becomes thick. Stir well, being careful not to let it burn as it thickens (a crockpot will also do nicely). Put into jars and cover.

Version 2 :

Rub 1½ lbs berries through a sieve. Pound 1 onion. Place berries, onion, 6 cloves, ¼ oz ground ginger, 2 oz sugar, 3 oz raisins, a dust of cayenne and mace, 1 tsp salt and ½ pint of vinegar into a pot. Boil for 10 minutes. Take the pan from the fire and let it stand till cold. Put chutney into jars and cork securely.

on this pageElderberry Ketchup
1 pint elderberries
1 oz shallots
1 blade mace
½ oz peppercorns
1½ oz whole ginger
1 pint vinegar

Pick fully ripe berries and weigh and wash them. Put them into an unglazed crock or jar and pour over them the boiling vinegar. Leave all night in a cool oven. Next day, strain the liquor from the berries through muslin or a jelly bag. Place liquid in a pan with the peeled and minced shallots, the peeled ginger (cut up small), the mace and peppercorns. Boil for 10 minutes, then put into bottles, dividing the spices among the bottles. Cork well.

on this pageLavender Mustard
2 oz yellow mustard seed
2 oz black mustard seed
4 whole cloves
½ tsp chopped fresh tarragon
½ tsp chopped fresh thyme
2 tbsp fresh parsley
1 small slice of ginger
1 clove garlic
1 dessertspoon full of honey
½ cup white wine vinegar
¼ cup olive oil
1 tsp lavender

Combine mustard seeds and cloves in a blender, add tarragon, thyme, parsley, peeled ginger, peeled garlic, honey and salt. Process till ingredients are finely chopped and gradually add the vinegar and oil while continuing to process. Cover, stand overnight, then add lavender. Stir in thoroughly with a wooden spoon. If a smooth mustard is desired, process a second time.

©1999 by Ernestina Parziale, CH