Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, rhubarb and apple chutney. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Rhubarb and Apple Chutney is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Rhubarb and Apple Chutney is something which I have loved my whole life.
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 get started with this particular recipe, we have to first prepare a few components. You can have rhubarb and apple chutney using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Rhubarb and Apple Chutney:
- Prepare 150 g rhubarb
- Make ready 100 g green cooking apples
- Get 100 g red onion
- Prepare 120 ml balsamic vinegar
- Prepare 100 g sugar
- Prepare 1/2 tsp ground ginger
- Make ready 1/2 tsp salt
- Get 1/2 tsp paprika
- Prepare 50 g sultanas
Crazy Old People try a new recipe for Rhubarb Apple Chili Chutney. 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. in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Using medium-high heat bring to a boil, stirring constantly.
Instructions to make Rhubarb and Apple Chutney:
- Roughly dice the rhubarb, apple and red onion into 1cm x 1cm pieces and place into a large saucepan
- Except from the sultanas add all the other ingredients to the pan and bring to the boil on a high heat
- Then turn the heat down and simmer for 45 minutes, stirring occasionally to prevent the chutney sticking to the bottom of the pan
- Next add the sultanas and simmer for an additional 15 minutes
- Remove from the heat and leave in the pan to cool
- Once cooled place the chutney into jars and keep in the fridge until you're ready to use them
Begin by boiling a large pot of fresh, clean water (large enough that water will completely cover your jars). Recipe for Apple Rhubarb Chutney - Food Reference Recipes - cooking tips, food posters, cookbooks. Before You Start Apples in this chutney should hold their shape and can be fairly sweet, as the rhubarb more than delivers on the tart quotient. Rhubarb Chutney Recipe photo by Taste of Home. Add the rhubarb, onion and raisins.
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