Best Idea to Cooking Tasty Rhubarb and Apple Chutney

Hoping to dine Rhubarb and Apple Chutney a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with helpful procedures on cooking a Rhubarb and Apple Chutney like a famous chef made.

We hope you got benefit from reading it, now let's go back to rhubarb and apple chutney recipe. To make rhubarb and apple chutney you only need 9 ingredients and 6 steps. Here is how you do that.

To cook an unforgettable Rhubarb and Apple Chutney, below are the components required:

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

After preparing the materials, next you are ready to cook your appetizing Rhubarb and Apple Chutney by following the instructions on this section:

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.

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. Recipe for Apple Rhubarb Chutney - Food Reference Recipes - cooking tips, food posters, cookbooks. Before You Start Apples in this chutney should hold their shape and can be fairly sweet, as the rhubarb more than delivers on the tart quotient. The rhubarb chutney will keep for several months in sealed jars kept in a cool place but it is not necessary to put it in the fridge only once it is opened. Unclean jars will reduce the shelf life of the chutney.

Recipe : Rhubarb and Apple Chutney

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