Guide to Make Rhubarb and Apple Chutney in 33 Minutes for Young Wife

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rhubarb and apple chutney. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Rhubarb and Apple Chutney is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Rhubarb and Apple Chutney is something which I have loved my entire life. They’re fine and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:

1. Get 150 g rhubarb
2. Get 100 g green cooking apples
3. Take 100 g red onion
4. Get 120 ml balsamic vinegar
5. Get 100 g sugar
6. Take 1/2 tsp ground ginger
7. Get 1/2 tsp salt
8. Take 1/2 tsp paprika
9. Get 50 g sultanas

Chutneys originated in India - the name derived from the Hindu word chatni. They then came back to Britain with explorers. 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:

1. Roughly dice the rhubarb, apple and red onion into 1cm x 1cm pieces and place into a large saucepan
2. Except from the sultanas add all the other ingredients to the pan and bring to the boil on a high heat
3. Then turn the heat down and simmer for 45 minutes, stirring occasionally to prevent the chutney sticking to the bottom of the pan
4. Next add the sultanas and simmer for an additional 15 minutes
5. Remove from the heat and leave in the pan to cool
6. Once cooled place the chutney into jars and keep in the fridge until you're ready to use them

This is "Rhubarb Apple Chutney" by Dana Simkins on Vimeo, the home for high quality videos and the people who love them. Crazy Old People try a new recipe for Rhubarb Apple Chili Chutney. This past year I've started using this - vegetable? fruit? - more and more. This Apple Rhubarb Chutney is an excellent frugal chutney that makes use of readily available ingredients. This gorgeous chutney has a tart yet sweet flavor and warm tones making it perfect for In a large stainless steel stock pot, combine apples, sugar and rhubarb.

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