Apple-Rhubarb Chutney
Recipe developed by Centre For Food, Durham College
serves 4-6 people as an appetizer
Ingredients
| 1 tbsp | Vegetable oil | 15 ml |
| 1/2 cup | Red onions, 1/4†dice | 125 ml |
| 1 1/2 cups | Ontario Royal Gala or Crispin apples; 1/4†dice | 375 ml |
| 1/2 cup | Rhubarb 1/8†slices | 125 ml |
| 3/4 cup | Sugar | 200 ml |
| 1/2 cup | Apple cider vinegar | 125 ml |
| 1 tsp | Fresh thyme leaves | 5 ml |
| 1/2 tsp | Salt | 2 ml |
| 1/8 tsp | Black pepper | 0.5 ml |
Directions
Heat oil. Add onions, saute until translucent and golden brown.
Add apples, rhubarb, vinegar and sugar. Cook over medium low heat until soft, approx. 30 minutes.
Add thyme, salt and pepper. Simmer additional 30 minutes or until chutney or jam consistency. If desired, puree lightly with a food processor.
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