Chilli Fruit Chutney

by Collette White | August 18, 2016

Good Afternoon friends! I hope this finds you all well. We are well here! We are enjoying life in Tasmania and can’t believe that our first Winter is almost over! I am popping by just quickly today to share with you another recipe that I made with the Rhubarb my neighbour gave me. This is a beautiful and mild chilli (although of course it will depend on the Chillis you buy) and with it’s lovely fruitiness, even my kids have been enjoying it on nearly everything (eggs, frittata, roast chicken, sausages, baked potatoes!) I hope you love it as much as they do!


20 long red chillis – roughly cut (approx. 320g)

1 brown onion – peeled and quartered (100g)

2 cloves garlic

2cm x 2cm fresh ginger

10 rhubarb stalks – cut into 2cm pieces (260g)

1 small green apple – deseeded and diced 1cm chunks (100g)

¾ cup rapadura (150g)

¼ cup apple cider vinegar (55g)

pinch salt


Place chilli, onion, garlic and ginger into a food processor and blitz until almost smooth (a little chunky is ok).

TMX: Speed 7 / 5 seconds

Place all the ingredients and the chilli mixture into a medium saucepan and cook over a medium – high heat for approximately 20 minutes or until the mixture thickens. You will need to stir this several times throughout this process.

TMX: 20 minutes / 100c / speed 2 / REVERSE

Once the mixture has thickened, you can either leave it like this or use a hand blender to blitz until a smoother consistency.

TMX: Speed 4 / 5 seconds

Allow to cool before placing into glass jars. Store in the fridge.


Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,