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Ingredients

Method

  • STEP 1

    Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.

  • STEP 2

    Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.

RECIPE TIPS
OUR DOWNLOADABLE LABELS

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

STERILISING YOUR JARS

To sterilise jars, put them through the hot cycle of

the dishwasher and boil the lids for 5 mins, or wash

in hot, soapy water, rinse, then put in a roasting tin

and heat at 160C/fan 140C/gas 3 for 15 mins.

Recipe from Good Food magazine, May 2008

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