Rhubarb and Apple Chutney
Rhubarb and Apple Chutney

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, rhubarb and apple chutney. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Rhubarb and Apple Chutney is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Rhubarb and Apple Chutney is something that I have loved my entire life. They are fine and they look fantastic.

Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required. Chutneys - How to Make Chutney. Chutneys originated in India - the name derived from the Hindu word chatni.

To begin with this recipe, we have to first prepare a few components. You can cook rhubarb and apple chutney using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Rhubarb and Apple Chutney:
  1. Get 150 g rhubarb
  2. Get 100 g green cooking apples
  3. Make ready 100 g red onion
  4. Take 120 ml balsamic vinegar
  5. Take 100 g sugar
  6. Take 1/2 tsp ground ginger
  7. Get 1/2 tsp salt
  8. Take 1/2 tsp paprika
  9. Prepare 50 g sultanas

Crazy Old People try a new recipe for Rhubarb Apple Chili Chutney. So absolutely delicious! in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Using medium-high heat bring to a boil, stirring constantly. Begin by boiling a large pot of fresh, clean water (large enough that water will completely cover your jars).

Instructions to make Rhubarb and Apple Chutney:
  1. Roughly dice the rhubarb, apple and red onion into 1cm x 1cm pieces and place into a large saucepan
  2. Except from the sultanas add all the other ingredients to the pan and bring to the boil on a high heat
  3. Then turn the heat down and simmer for 45 minutes, stirring occasionally to prevent the chutney sticking to the bottom of the pan
  4. Next add the sultanas and simmer for an additional 15 minutes
  5. Remove from the heat and leave in the pan to cool
  6. Once cooled place the chutney into jars and keep in the fridge until you're ready to use them

Rhubarb Chutney Recipe photo by Taste of Home. Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture Very easy to put together with ingredients I keep in my house next time I am going to try it with the addition of tart apple and candied ginger. This past year I've started using this - vegetable? fruit? - more and more. This Apple Rhubarb Chutney is an excellent frugal chutney that makes use of readily available ingredients.

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