Rhubarb & Apple Chutney
Savor the sweet and tangy flavors of this homemade chutney bursting with the richness of raisins, the zing of ginger, and the tartness of rhubarb. Delightful served alongside your favorite dishes or gifted to loved ones in charming jars, this chutney is sure to become a beloved pantry essential.
— Constant Cookbook
Ingredients
- 300ml cider vinegar
- 400g brown sugar
- 300g raisins
- 2 inch piece ginger , grated
- 1 orange , juiced
- large pinch allspice
- 800g rhubarb , washed and chopped
- 2 Bramley apples , peeled and chopped
Instructions
- Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
- Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.
Cook Time
30M
Prep Time
PT15M
Yield
Makes 3 x 500ml jars
Nutrition
- Calories: 19 calories
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 5 grams sugar
- Sodium Content: 0.07 milligram of sodium
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