Pineapple and Rhubarb Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g pineapple, (prepared and weihed)
- 230 g rhubarb, (peeled and cut into pieces)
- 4 chilli pepper (s), mini, about 1 cm long and very hot)
- 200 g suar
- 200 ml vinegar, (apple balsamic vinegar)
Print Recipe
Pin Recipe Instructions
- Chop the mini chilli very finely and add to the pineapple and rhubarb pieces in the saucepan. Add sugar and vinegar and simmer without a lid. Stir frequently so that nothing hits the bottom.
- I pureed the mass after about 10 minutes, then let it boil down until it was quite thick and filled it into prepared screw-top jars.
- If you prefer more liquid, just fill up earlier. The amount is sufficient for 3 glasses of 230 ml each.
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