Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, rhubarb and apple chutney. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chutneys - How to Make Chutney. Chutneys originated in India - the name derived from the Hindu word chatni. They then came back to Britain with explorers.
Rhubarb and Apple Chutney is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Rhubarb and Apple Chutney is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. 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:
- Get 150 g rhubarb
- Make ready 100 g green cooking apples
- Get 100 g red onion
- Get 120 ml balsamic vinegar
- Make ready 100 g sugar
- Get 1/2 tsp ground ginger
- Get 1/2 tsp salt
- Make ready 1/2 tsp paprika
- Make ready 50 g sultanas
Various home canning recipes for canning rhubarb on its own or in preserves, also info for freezing and drying. In this episode David prepares rhubarb crepes and rhubarb chutney. Apple chutney is a perfect accompaniment to roast chicken or pork! We usually buy chutney, but with our bountiful crop of apples I decided to try my hand at making some from scratch.
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
When rhubarb comes as the harbinger of spring it is hard to know what to do with all that bounty beyond the usual pie and This lacto-fermented chutney will help preserve it, at least for a little while. Because of the sugars from the dried fruit, it can turn to alcohol quickly, so eat. Rhubarb and apple is a great combination that is perfectly balanced in this easy to make crumble recipe. I like to serve it with a good ice cream or thick cream. Leave to cool slightly before pouring into the still warm jars.
So that’s going to wrap it up for this exceptional food rhubarb and apple chutney recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
