Apple and Rhubarb Chutney

I love chutney! I’ve spent many days over Christmas filling up on crackers and chutneys, and always scraping the last morsel from the bottom of the jar. This chutney is a super easy one with an amazing taste, and since chutneys are best left for a month before enjoying, it’s best to get started now.


Ingredients (Makes about 350ml)

  • 225g of cooking apples
  • 150g of rhubarb
  • 150g of coconut nectar
  • 125g of raisins
  • 1 small onion, or half a medium onion
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • 175ml of apple cider vinegar

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Start by chopping the apples and the rhubarb into small chunks, between 1cm and 2cm long. There is no need to peel the apples beforehand. Next finely chop the onion. Add all of your ingredients to a large saucepan,, stir, place over the heat and bring to the boil. As it is starting to bubble, turn the heat down so that the chutney is just simmering. It should take about 30-40 minutes to cook, and you need to make sure you stir every now and then to prevent it sticking to the bottom of the pan. When it appears that any liquid has evaporated, take off the heat and give it a good stir. While your chutney is cooking, steralise the jar(s) you are going to use, and have them ready to fill. Scoop the chutney into your strealised jar(s) and seal the lid tight.


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