Olive Magazine
Rhubarb and Apple Chutney Recipe

Rhubarb and apple chutney

Published: March 25, 2015 at 3:07 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy

You won’t retain the lovely bright pink colour of the forced rhubarb that’s around at the moment, but you will end up with a delicious tart and slightly sweet chutney that goes brilliantly with cheese, oily fish and roast pork

  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal26
carbs6.6g
fibre0.2g
salt0.01g
Advertisement

Ingredients

  • 300ml cider vinegar
  • 400g brown sugar
  • 300g raisins
  • 2 inch piece ginger, grated
  • 1 orange, juiced
  • a large pinch allspice
  • 800g rhubarb, washed and chopped
  • 2 bramley apples, peeled and chopped

Method

  • STEP 1

    Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp salt. Heat gently until the sugar has dissolved then boil for 10 minutes.
    Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally. Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required.
    The longer it’s left the better it will taste!

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content