Rhubarb pineapple chutney –Chutneys are a fantastic way to add a burst of flavor to your meals, and this Rhubarb & Pineapple Chutney is no exception! The sweet tang of pineapple combined with the tartness of rhubarb creates a delightful balance that can enhance many dishes, from grilled meats to cheese platters. Follow this simple recipe to whip up your own batch at home!
Rhubarb & Pineapple Chutney
Get ready to elevate your culinary creations with this delectable Rhubarb & Pineapple Chutney. Perfect for serving alongside your favorite dishes or as an exceptional gift for food lovers.
Ingredients
- 500g rhubarb, chopped into small pieces
- 250g fresh pineapple, peeled and chopped
- 1 medium onion, finely chopped
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 2 teaspoons grated fresh ginger
- 1 teaspoon mustard seeds
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- In a large pot, combine the rhubarb, pineapple, and onion. Stir in the apple cider vinegar, ensuring that the fruits and vegetables are well coated.
- Next, add the brown sugar, ginger, mustard seeds, ground cinnamon, and a pinch of salt and pepper. Mix thoroughly.
- Bring the mixture to a boil over medium heat, stirring regularly until the sugar has dissolved.
- Once boiling, reduce the heat and let it simmer uncovered for about 30-40 minutes, or until the chutney thickens and the rhubarb is tender. Stir occasionally to prevent sticking.
- Once the chutney has reached your desired consistency, remove it from heat. Allow it to cool slightly before transferring it to sterilized jars.
- Seal the jars tightly and let them cool to room temperature before storing them in the refrigerator. The flavors will deepen over time, making it even more delicious!
This Rhubarb & Pineapple Chutney can be enjoyed immediately but harbors its best flavor after a few days in the fridge. Pair it with grilled chicken, pork, or enjoy it with cheese and crackers for a delightful appetizer. Enjoy your homemade chutney adventure!