Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, rhubarb and apple chutney. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required. Chutneys - How to Make Chutney. Chutneys originated in India - the name derived from the Hindu word chatni.
Rhubarb and Apple Chutney is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Rhubarb and Apple Chutney is something which I have loved my entire life.
To get started with this recipe, we have to 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:
- Get 150 g rhubarb
- Take 100 g green cooking apples
- Make ready 100 g red onion
- Take 120 ml balsamic vinegar
- Prepare 100 g sugar
- Take 1/2 tsp ground ginger
- Get 1/2 tsp salt
- Make ready 1/2 tsp paprika
- Prepare 50 g sultanas
Delicious chutney with the spritely taste and flavour of rhubarb and apple. You can't even start to find this kind of variety in stores. 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.
Instructions 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
If you like this video don't forget to hit the thumbs up and subscribe for the written recipe visit www.hilaryinthekitchen.com Song: Love Now by Eveningland. 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. Remove any air bubbles; wipe the rims clean with a clean, wet rag or paper towel, center the lids on the jars and screw the bands down until resistance is met. 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.
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