Name: Rhubarb and cranberry chutney
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 500 gram rhubarb, cut into 4cm pieces; 3 large green apples, peeled, chopped; 2 teaspoon grated lemon zest; 1 tablespoon lemon juice; 170 gram packet dried sweetened cranberries; 2 cup apple cider vinegar; 2 cup firmly packed brown sugar; 2 small brown onions, finely chopped; 3 teaspoon finely grated fresh ginger; 2 teaspoon salt; 1 teaspoon ground cloves; 1 fresh green chilli, seeded, finely chopped

Rhubarb and cranberry chutney

Makes 1.25 Litre

Prep

10M

Cook

Total

1H 10M

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Ingredients

500 gram rhubarb, cut into 4cm pieces

3 large green apples, peeled, chopped

2 teaspoon grated lemon zest

1 tablespoon lemon juice

170 gram packet dried sweetened cranberries

2 cup apple cider vinegar

2 cup firmly packed brown sugar

2 small brown onions, finely chopped

3 teaspoon finely grated fresh ginger

2 teaspoon salt

1 teaspoon ground cloves

1 fresh green chilli, seeded, finely chopped

Method

1.Combine ingredients in a large heavy-based saucepan over low heat. Cook, stirring, 2-3 minutes or until sugar dissolves. Increase heat to moderate. Bring to the boil.

2.Boil, uncovered, 10 minutes. Reduce heat; simmer, uncovered, 40-45 minutes or until liquid reduces and mixture thickens. Spoon chutney into hot sterilised jars. Seal jars while hot.

Brown sugar will darken the colour of your chutney. For a lighter colour, use white sugar. Look for firm fruit with no soft patches for this recipe.
Note

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Ingredients

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