Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, rhubarb and apple chutney. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Rhubarb and Apple Chutney is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Rhubarb and Apple Chutney is something that I’ve loved my entire 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 recipe, we have to prepare a few components. You can cook 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:
- Get 150 g rhubarb
- Get 100 g green cooking apples
- Prepare 100 g red onion
- Get 120 ml balsamic vinegar
- Make ready 100 g sugar
- Get 1/2 tsp ground ginger
- Prepare 1/2 tsp salt
- Take 1/2 tsp paprika
- Take 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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