Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, rhubarb and apple chutney. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Rhubarb and Apple Chutney is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Rhubarb and Apple Chutney is something which I have loved my entire life. They’re fine and they look fantastic.
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.
To get started with this recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 150 g rhubarb
- Take 100 g green cooking apples
- Take 100 g red onion
- Get 120 ml balsamic vinegar
- Take 100 g sugar
- Take 1/2 tsp ground ginger
- Take 1/2 tsp salt
- Prepare 1/2 tsp paprika
- Prepare 50 g sultanas
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. You can use any sort of apples your heart desires, I used a mixture of Fuji and Jonagold. I also used frozen rhubarb, added it right into the pan still frozen!
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. in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Using medium-high heat bring to a boil, stirring constantly. Begin by boiling a large pot of fresh, clean water (large enough that water will completely cover your jars). This gorgeous chutney has a tart yet sweet flavor and warm tones making it perfect for scones, crepes and pastry fillings. It is also delicious alongside pork as well as a cheese and fruit tray.
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