Rhubarb and Ginger Chutney

Rhubarb Chutney

     Makes about 12 small jars

Ingredients

  •     121g Apple, peeled and cored, and chopped (Pink Lady)
  •     40g Fresh Ginger (chopped)
  •     4g clove garlic,chopped
  •     750g Fresh Rhubarb (sliced)
  •     165g small white onions chopped
  •     150 ml of Home-made Pineapple vinegar (or red wine vinegar)
  •     1 tsp hot smoked paprika
  •     6g Sea Salt 
  •     1 tsp Tomato Puree 
  •     100ml Orange Juice (From Concentrate)
  •     300g white sugar


Instructions

  • Chop the Apple, ginger, garlic, onions in a food processor (course chop)
  • Transfer into a heavy bottomed pot. Add apple juice, tomato puree, vinegar, paprika and garlic salt and stir to mix.
  • Add the Chopped Rhubarb, and onion/apple mix.
  • Bring the mixture to a simmer, stirring until it becomes pulpy and starts to thicken.
  • Add the sugar and rapidly boil until it becomes fairly thick.
  • Remove from heat, taste and adjust seasoning as needed. Transfer into hot sterilized jars and let cool.

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