Wash and drain elderberries thoroughly. Strip berries from the umbels with a fork. Clean, wash and cut the chillies into pieces. Peel and finely chop the onion. Cut the vanilla pod lengthwise and scrape out the pulp. Wash thyme and dab dry. Caramelise sugar and a little water in a pot until golden brown.
Add elderberries, chilli, onions, thyme, mustard seeds, vanilla pulp and pod, cloves, vinegar and 1 pinch of salt. Boil off the sugar while stirring constantly. Boil everything down for 20-30 minutes. Wash the raisins, dab dry, fold in and continue cooking for 2-3 minutes. The chutney should have a spreadable consistency. Remove the thyme and vanilla pod. Pour the chutney into prepared, sterilized glasses and pour firmly
The chutney fits to cheese or as a side dish for meat and game, or to refine sauces