Rhubarb and Apple Chutney

How to Making Recipes Rhubarb and Apple Chutney using 9 ingredients and 6 steps

Rhubarb and Apple Chutney - 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. They then came back to Britain with explorers. Delicious chutney with the spritely taste and flavour of rhubarb and apple.

The ingredient amounts for the rhubarb and apple chutney will allow you to make a good jarful to keep in the fridge for a later date - it works great with a cheeseboard!

Crazy Old People try a new recipe for Rhubarb Apple Chili Chutney.

You can have Rhubarb and Apple Chutney using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients make Rhubarb and Apple Chutney

1. You need 150 g rhubarb.
2. Prepare 100 g green cooking apples.
3. You need 100 g red onion.
4. It's 120 ml balsamic vinegar.
5. It's 100 g sugar.
6. You need 1/2 tsp ground ginger.
7. You need 1/2 tsp salt.
8. Prepare 1/2 tsp paprika.
9. Prepare 50 g sultanas.

Rhubarb and Apple Chutney instructions

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 and Apple Chutney - Last year when I attended the Ballymaloe Food and Drink Literary Festival one of the first things I did upon arriving, was to take myself to their beautiful living room and order tea and scones - as you do! Meanwhile, for rhubarb-apple chutney, combine rhubarb and sugar in a non-reactive container and refrigerate overnight. Transfer to a saucepan, add remaining ingredients and stir over medium-high heat until sugar dissolves. Use this easy rhubarb chutney as an accompaniment with pork chops or roasts or grilled chicken. The sweet and tart flavors of the chutney pair beautifully with pan broiled or grilled pork chops or chicken or serve it alongside a. I'd like to make this Rhubarb Chutney… but want to substitute tart apples for the rhubarb. I've done this before, but never gave a thought to whether it'd still be But, now that I know that it's not okay to mess around with this sort of thing… can I use the apples and still jar and process the chutney safely? Thank you and good luck