Rhubarb and Pineapple Chutney
Ingredients
- 600 g rhubarb
- 600 g onion
- 250 g raisins
- 1 can pineapple
- 2 bell peppers
- 2 teaspoons French mustard
- 1 teaspoon cinnamon
- 1/4 teaspoon pepper
- 2 teaspoons sweet paprika
- 80 ml vinegar
- 200 ml white wine (optional, can be replaced with water)
- 250 g brown sugar
- 50 ml oil
Preparation
Peel and dice the rhubarb, and do the same with the bell peppers and onion.
Put all ingredients into a large pot, bring to a boil, and reduce the heat.
Cook for about 1.5 hours, stirring to prevent sticking to the pot.
After cooking, transfer the mixture to jars and turn them upside down; no additional pasteurization is needed.
Tips
This chutney is ideal as an accompaniment to cheeses, sandwiches, hamburgers, and wraps, and is a hit at grill parties.
It can also be made with peaches instead of pineapple for a similar delicious taste.
