Elderberry Chutney with Red Wine Vinegar

Remove the elderberries from the cones with a fork. Crush the pepper and mustard seeds in a mortar. Cut the chili peppers in half and remove the seeds. Peel and finely dice the onion.

Pour all ingredients into a wide saucepan and bring to a boil. Simmer the mixture for about 1 hour. Season to taste with salt, pepper, sugar or vinegar.

Fill the chutney into twist-off jars while still hot and seal tightly.

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