Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, rhubarb and apple chutney. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Rhubarb and Apple Chutney is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. 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. Method for Apple and Rhubarb Chutney: Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil. Simmer for about two hours, stirring occasionally, until thick.
To get started with this particular recipe, we must prepare a few components. You can cook rhubarb and apple chutney using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Rhubarb and Apple Chutney:
- Take 150 g rhubarb
- Make ready 100 g green cooking apples
- Prepare 100 g red onion
- Get 120 ml balsamic vinegar
- Get 100 g sugar
- Make ready 1/2 tsp ground ginger
- Get 1/2 tsp salt
- Make ready 1/2 tsp paprika
- Get 50 g sultanas
The rhubarb chutney will keep for several months in sealed jars kept in a cool place but it is not necessary to put it in the fridge only once it is opened. It is imperative to sterilize jam jars so they are clean and sparkling for the chutney. Unclean jars will reduce the shelf life of the chutney. How Long will Rhubarb Chutney Keep.
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
B's award-winning chutney will keep for at least a year in an unopened jar. Store in a cool place away from direct light. Place all the ingredients in a large saucepan. Cook gently until the sugar has dissolved. Place the rhubarb, sugar and lemon juice in a heavy saucepan.
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