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Pineapple-rhubarb chutney

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Ingredients for 1 servings:

  • 300 g pineapple (prepared and weighed)
  • 230 g rhubarb (peeled and cut into pieces)
  • 4 chili peppers (mini, about 1 cm long and very hot)
  • 200 g sugar
  • 200 ml vinegar (apple balsamic vinegar)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with chili

Finely chop the baby chilies and add them to the pot with the pineapple and rhubarb pieces. Add the sugar and vinegar and simmer uncovered. Stir frequently to prevent sticking. I pureed the mixture after about 10 minutes, then simmered until quite thick and poured it into prepared screw-top jars. If you prefer more liquid, simply add more liquid earlier. This quantity is enough for 3 jars of 230 ml each.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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