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Composition for Rhubarb and Apple Chutney:
- Make ready 150 g of rhubarb
- Prepare 100 g of green cooking apples
- Make ready 100 g red onion
- You need 120 ml balsamic vinegar
- Take 100 g - sugar
- Get 1/2 tsp of ground ginger
- You need 1/2 tsp salt
- Need 1/2 tsp of paprika
- Get 50 g sultanas
Rhubarb and Apple Chutney step by step:
- Roughly dice the rhubarb, apple and red onion into 1cm x 1cm pieces and place into a large saucepan
- Except from the sultanas add all the other ingredients to the pan and bring to the boil on a high heat
- Then turn the heat down and simmer for 45 minutes, stirring occasionally to prevent the chutney sticking to the bottom of the pan
- Next add the sultanas and simmer for an additional 15 minutes
- Remove from the heat and leave in the pan to cool
- Once cooled place the chutney into jars and keep in the fridge until you're ready to use them
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