My Grannies Apple and Rhubarb Chutney Recipe submitted by mumofstig
Ingredients for Apple and Rhubarb Chutney:
- 3 large cooking apples peeled and chopped fine
- 1lb rhubarb chopped
- juice of one lemon
- 1 large chopped onion + 1 chopped garlic clove
- 1lb brown sugar
- ½ lb chopped sultanas
- 1 & ½ teaspoons ginger
- ¼ teaspoon cayenne pepper
- 5 teaspoons salt
- ¾ pint vinegar
Method for Apple and Rhubarb Chutney:
- Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil.
- Simmer for about two hours, stirring occasionally, until thick.
- Pour into sterilised heated jars and seal.
- Leave for a couple of months, somewhere cool and dark, before eating.
The nice thing about this apple and rhubarb chutney is that you can use up those thick, stringy and tough end of season stalks that aren’t very appealing in puddings. The long cooking process of the chutney will tenderise and break them down.
Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
General Chutney Making Information
Chutneys - How to Make Chutney
Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world.
The scope of chutneys is endless and t...
Preserving Jars, Labels and Covers
Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Jam and Preserve Making Equipment
All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.
I made this chutney today and it is wonderful, in fact it was quite edible today! It was very easy to make and all ingredients were readily accessible. The recipe made 7 half pint jars. My only substitutes were one fresh chopped jalepeno pepper instead of the cayenne pepper and I added one teaspoon of curry powder. I put the chutney in the jars, put on the lids and processed them in boiling water until the lids popped.
Thank you for the recipe. We will be enjoying it with Christmas dinner.
Thanks so much for this wonderful recipe. The website is marvelous…filled with great information for garden and DIY enthusiasts. I really enjoy the pickles and chutneys recipes.
Sorry to ask questions, but i want to get it right!
1)I presume you mean just ground ginger?
2)What sort of vinegar should i use?
Thankyou!!
I also would like to know what vinegar please in the Apple and Rhubarb chutney thankyou
Hi, great recipes, just one question about this one – could I use desert apples? There is a tree heaving with bright red apples in a neighbours garden and they are just letting them drop! Do you have any other recipes for deserts? Many thanks
Please can you tell me what sort of vinegar you use ?
Many Thanks
This is just the best site ever! Have made this chutney twice now and it is luvly.
Will wine vinegars do or white vinegar, thanks Izzy
Hello Just to say I made this chutney for our village produce show and I won first prize so thank you very much!!!
Hi,
What’s the consensus on which vinegar to use please? White Wine? Apple or just plain Malt? Would be grateful to know please, I’m making some for a fundraiser and want it to be yummy.
Yes, this site is fantastic, just made my first two batches of Runner Bean Chutney and it’s delicious already! Thank you!
Hi, I would love to try this recipe, I see others have asked what type of vinegar to use and also can you use dessert apples?
This is a great site – use it so much. Thank you for all the brilliant recipes.
This is not my recipe but I would go for ordinary malt vinegar – providing it has an acidity of at least 5 per cent. I can’t see why you can’t use dessert apples, although it will alter the flavour.
I used malt vinegar – you could use white vinegar but it’s more expensive generally so don’t see why you would? I used real ginger not ground as it has a stronger flavour. I used cooking apples – if you use eating I think you would need more than 3 as they are generally a lot smaller. I would also guess the type of rhubarb you use would have more of an effect on taste? We have a very green variety and it has turned out really well.
I have loads of rhubarb, and will now be making loads of chutney, thank you for the recipe! I have had enough of crumble! Any more rhubarb recipies would be great
I use spirit vinegar, being coeliac, and this works fine. Better than fine – this is a delicious chutney recipe, popular with everyone.
I halved the recipe, only I put in the full 5 tsp of salt! It has little taste. Can I rectify this without throwing it out?