Rhubarb Chutney

Ingredients for Rhubarb Chutney

Instructions for Rhubarb Chutney

To prepare the Rhubarb Chutney recipe, please follow these instructions:

Arrow and heel loosened. Put a saucepan over and cook in a saucepan of vinegar, sugar and salt and chopped onions. Rinse the rhubarb and cut into pieces a 1 cm. Peel the apple and cut it into cubes of 1x1 cm. Then bring rhubarb and apple pieces into the layers together with raisins and mustard powder. Allow to boil for 3 minutes and then taste it. With a dry cayenne pepper. If the chutney is a little too thin it can be leveled with a little potato flour. The chutney is served cold and likes to stand, so make it possible. the day before.

tips:
Add if necessary. Fruit color if it is the old not very red type of rhubarb you are using.