Rhubarb, apple and chilli chutney

Recipes / Meat

Serve this spiced rhubarb chutney with grilled pork cutlets and green salad. It also works as part of a cheese board.

Recipe «Rhubarb, apple and chilli chutney» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 650g granny smith apples, peeled, cored, roughly chopped, 2 medium red onions, finely chopped, 1 1/2 bunches rhubarb, trimmed, roughly chopped, 1 1/2 cups firmly packed brown sugar, 2 cups cider vinegar , 2 tsp mixed spice, 2 long red chillies, thinly sliced, 1 tsp salt .

Ingredients:

  • 650g granny smith apples, peeled, cored, roughly chopped 
  • 2 medium red onions, finely chopped 
  • 1 1/2 bunches rhubarb, trimmed, roughly chopped 
  • 1 1/2 cups firmly packed brown sugar 
  • 2 cups cider vinegar 
  • 2 tsp mixed spice 
  • 2 long red chillies, thinly sliced 
  • 1 tsp salt 

Instructions

  1. Place all ingredients in a large, heavy-based saucepan over medium heat. Stir, without boiling, for 4 to 5 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 50 minutes or until mixture is thick.
  2. Spoon hot chutney into hot sterilised jars (see note). Seal immediately. Store in a dark place for at least 3 weeks to allow flavours to develop. Refrigerate once opened.