Rhubarb Chutney

Rhubarb Chutney

     Makes about 3 jars

Ingredients

  •     1 Apple, peeled and cored, and chopped (Pink Lady)
  •     2 cloves garlic,chopped
  •     700g Fresh Rhubarb (sliced)
  •     2 small white onions chopped
  •     250ml of Home-made Pineapple vinegar (or red wine vinegar)
  •     2 tsp hot smoked paprika
  •     5g Garlic Salt 
  •     2 tsp Tomato Puree 
  •     150ml Apple Juice (From Concentrate)
  •     200g white sugar


Instructions

  • Chop the Apple, 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.
NOTE:

Was slightly to runny, maybe decrease the Vinegar to 150 - 200ml

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