My Grannies Apple and Rhubarb Chutney Recipe

my grannies apple and rhubarb chutney

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:

  1. Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil.
  2. Simmer for about two hours, stirring occasionally, until thick.
  3. Pour into sterilised heated jars and seal.
  4. 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

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Posted in Val's Preserves, Apples, Fruit, Vegetarian Recipes, Chutneys, Lemons, All Recipes, Rhubarb
14 comments on “My Grannies Apple and Rhubarb Chutney Recipe
  1. Laur says:

    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.

  2. 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.

  3. Rachel says:

    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!!

  4. Jacqueline Morris says:

    I also would like to know what vinegar please in the Apple and Rhubarb chutney thankyou

  5. otis pony says:

    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

  6. Emma says:

    Please can you tell me what sort of vinegar you use ?
    Many Thanks

  7. Mae says:

    This is just the best site ever! Have made this chutney twice now and it is luvly.

  8. Izzy says:

    Will wine vinegars do or white vinegar, thanks Izzy

  9. June Davies says:

    Hello Just to say I made this chutney for our village produce show and I won first prize so thank you very much!!!

  10. Michelle Klepper says:

    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!

  11. Jayne says:

    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.

  12. Val says:

    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.

  13. Carol Gladwin says:

    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.

  14. Frances Gully says:

    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

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