Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, rhubarb and apple chutney. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until. Rhubarb and Apple Chutney I've been trying to use more produce from our garden so this recipe incorporates our homegrown rhubarb and homegrown apples. A good tip to know when your chutney is finished cooking is to run the back of a spoon through it and if liquid leaks into the space it needs to reduce more.
Rhubarb and Apple Chutney is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Rhubarb and Apple Chutney is something that I have loved my entire life.
To begin with this particular recipe, we must 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:
- Prepare 150 g rhubarb
- Take 100 g green cooking apples
- Make ready 100 g red onion
- Take 120 ml balsamic vinegar
- Make ready 100 g sugar
- Make ready 1/2 tsp ground ginger
- Make ready 1/2 tsp salt
- Prepare 1/2 tsp paprika
- Make ready 50 g sultanas
Bring to a boil, stirring occasionally. Add the rhubarb, onion and raisins. Stir in food coloring if desired. 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.
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
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. 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.
So that is going to wrap this up with this exceptional food rhubarb and apple chutney recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
