Rhubarb and apple chutney

Name: Rhubarb and apple chutney
Total time: 45 min
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

Amanda James

Published: March 25, 2015 at 3:07 PM

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Easy

Total time: 45 mins

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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

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Alternatives

Complete the dish

Try this recipe for rhubarb and apple chutney, then check out our apple and rhubarb pie and apple and rhubarb crumble.

Ingredients

Nutrition

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

Nutrition: per serving

kcal26
carbs6.6g
fibre0.2g
salt0.01g

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!

Check out our best rhubarb recipes here...

Authors

Amanda James

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