Rhubarb, Apple And Chilli Chutney

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

The ingredient of Rhubarb Apple And Chilli Chutney

• 650g granny smith apples peeled cored roughly chopped
• 2 medium red onions finely chopped
• 1 1 2 bunches 10 stalks 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

The Instruction of rhubarb apple and chilli chutney

• 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
• 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

Nutritions of Rhubarb Apple And Chilli Chutney

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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