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Rhubarb, apple and chilli chutney
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Prep Time:
20 minutes
20 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
80 minutes
80 minutes
Spicy rhubarb chutney pairs perfectly with grilled pork, salad, or a cheese platter.
Ingredients:
- 650g granny smith apples, peeled, cored, roughly chopped
- 2 medium red onions, finely chopped
- 1 1/2 bunches (10 stalks) rhubarb, trimmed, roughly chopped
- 270.00 gm firmly packed brown sugar
- 500.00 ml cider vinegar
- 5.00 gm mixed spice
- 2 long red chillies, thinly sliced
- 2.40 gm salt
Instructions:
- In a large, heavy-based saucepan over medium heat, combine all ingredients. Stir gently for 4 to 5 minutes until sugar dissolves, then bring to a boil. Lower the heat and simmer uncovered for 50 minutes until the mixture thickens, stirring occasionally. Enjoy!
- Pour the hot chutney into sterilized jars, seal, and store in a dark place for a minimum of 3 weeks to enhance flavors. Remember to refrigerate after opening.
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