Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rhubarb and apple chutney. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required. One of these delicious goodies was an apple rhubarb chutney. I decided to open it, heat it up, and use it to top some pork chops we made one evening. You can use any sort of apples your heart desires, I used a mixture of Fuji and Jonagold.
Rhubarb and Apple Chutney is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Rhubarb and Apple Chutney is something which I have loved my whole life.
To begin with this 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 can achieve that.
The ingredients needed to make Rhubarb and Apple Chutney:
- Make ready 150 g rhubarb
- Make ready 100 g green cooking apples
- Prepare 100 g red onion
- Get 120 ml balsamic vinegar
- Prepare 100 g sugar
- Get 1/2 tsp ground ginger
- Take 1/2 tsp salt
- Make ready 1/2 tsp paprika
- Make ready 50 g sultanas
Delicious chutney with the spritely taste and flavour of rhubarb and apple. You can't even start to find this kind of variety in stores. 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! Once the chutney has cooled to room temperature, place in a sealable glass jar and it will keep in the fridge for at least a week.
Steps 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
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! Once the chutney has cooled to room temperature, place in a sealable glass jar and it will keep in the fridge for at least a week. Remove any air bubbles; wipe the rims clean with a clean, wet rag or paper towel, center the lids on the jars and screw the bands down until resistance is met. 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.
So that is going to wrap this up with this special food rhubarb and apple chutney recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
