Rhubarb, apple and chilli chutney

Rhubarb, apple and chilli chutney

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Serve this spiced rhubarb chutney with grilled pork cutlets and green salad. It also works as part of a cheese board.

The ingredient of Rhubarb, apple and chilli chutney

  1. 650g granny smith apples, peeled, cored, roughly chopped
  2. 2 medium red onions, finely chopped
  3. 1 1/2 bunches (10 stalks) rhubarb, trimmed, roughly chopped
  4. 1 1/2 cups firmly packed brown sugar
  5. 2 cups cider vinegar
  6. 2 teaspoons mixed spice
  7. 2 long red chillies, thinly sliced
  8. 1 teaspoon salt

The instruction how to make Rhubarb, apple and chilli chutney

  1. Place all ingredients in a large, heavy-based saucepan over medium heat. Stir, without boiling, for 4 to 5 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 50 minutes or until mixture is thick.
  2. Spoon hot chutney into hot sterilised jars (see note). Seal immediately. Store in a dark place for at least 3 weeks to allow flavours to develop. Refrigerate once opened.

Nutritions of Rhubarb, apple and chilli chutney

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calories: https://schema.org
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