Rhubarb and apple chutney
Easy
Total time:
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
Skip to ingredients
- 300ml cider vinegar
- 400g brown sugar
- 300g raisins
- 2 inch piece gingergrated
- 1 orangejuiced
- a large pinch allspice
- 800g rhubarbwashed and chopped
- 2 bramley applespeeled 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!
