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Starters and side dishes
Orange and rhubarb chutney
Portions:
6 x 250 ml jars or 6 cupsPreparation:
35 minCooking:
2 h 30Ingredients
- 2 large white onions, diced
- 6 oranges, unpeeled, diced
- 2 apples, peeled and diced
- 4 tomatoes, diced
- 2 stalks celery, finely chopped
- 8 sprigs rhubarb, cut into sections
- 1 dried chili pepper, finely chopped
- 1 tablespoon salt
- 1 tbsp. pickling spices
- 375 ml (1 1/2 cups) vinegar
- 200 g (1 cup) sugar
- 1 tbsp. finely chopped coriander
Preparation
- Combine all ingredients in a large saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat slightly. Cook for 2 h 30, or until thickened, stirring often.
- Transfer to hot sterilized jars. Close with hot lids. Turn jars upside down for 10 min. Cool completely and refrigerate.
- Serve with meats, poultry, sandwiches and cheese.
- Keep refrigerated for 2 months. To extend shelf life, freeze in freezer bags.
This recipe, created by chef Andrea Jourdan and celebrity Claudette Dion, is taken from the book La saison des conserves.
Portions:
6 à 8Preparation:
20 min.Cooking:
30 min.
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