Clean your apples and cut them into big cubes
In a saucepan, add the apples and 2 tablespoons of water and put on a high heat
Once the apples start bubbling, reduce the heat to medium-high and cook for 10 mins as you stir now and then.
During this time, chop your rhubarb into finely and remove the green top of strawberries.
If you have big sized strawberries, cut them into halves, otherwise the small ones just cook them as they are.
Once you have the apples cooked but still with some chunks, add the rhubarb and the strawberries.
Stir well and cover,
Cook the chutney for about 5 minutes, put off the heat and stir well every thing then cover.
The heat will continue cooking the rhubarb and strawberries
You can eat it while still warm or let it cool.
Store the extra the fridge up to 10 days in an air-tight jar.
Remove from the fridge 15 minutes before serving
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