Photo Credit
Sam Jones/Quinn Brein
The Editors
Ingredients
2 cups diced rhubarb (about 3/4 pound untrimmed)
1 tart apple, peeled, seeded, and chopped
1/2 cup brown sugar
1/2 cup raisins
1/4 cup apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon ground ginger
1/2 teaspoon ground cumin
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Comments
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I look forward to trying this recipe, and will pass along to workmates also - thanks!
Would I be able to preserve this? It sounds delicious
Hi, Derek. Yes, you can preserve this chutney by processing it in a hot water bath for 15 minutes.
It would be very helpful if you had a print version of these great recipes!
Glad you enjoy the recipe. There is a print icon at the top of the page. (See green icon.) Hope that helps!