An excellent chutney recipe. It is easy to make and can be stored in the fridge for up to a month or two. You can serve this chutney with cold meats, cheese, with pork, chicken, duck or turkey meat. Its taste is tart and sweet, but you can adjust the sweetness or tartness according to your own taste buds. I have seen many using dates and raisins in the recipe to get a dark colour and the sweetness. I used brown sugar with apple and pear. I don't like chutneys to be very sweet, they should have some tartness to it to cut through the cheese or fatty food if serving.
Makes 1-litre bottle
Time: 30-35 minutes
500-700 grams chopped rhubarb
1 pear
1 green apple
1 cup brown sugar
2 tsp all spice
2 tsp red wine vinegar
1/4 cup water/ apple juice
1/2 tsp fresh black pepper
Salt
Method
Tip all the ingredients in a pot and let it simmer on medium heat till all is cooked and is in jam consistency. Taste the chutney. In case it's too tart for your taste, add more sugar.
Cool it completely and store in a glass jar in the refrigerator till it finishes.
It's great to use on the cheese board with different cheeses and cracker, serve it with cold cut meats or cooked meats.
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