Rhubarb Chutney

Ingredients:

  • 500g rhubarb
  • 1 medium onion, finely chopped
  • 100ml cider vinegar, or white wine vinegar
  • 1cm piece fresh ginger, finely chopped,or 1/4 tsp of dried ginger (be careful!)
  • 200g sugar
  • 1/2 tsp salt

No custard or cream required when eating this rhubarb! Rhubarb chutney is delicious with meat, fish or cheese and with a ‘ploughman’s’ type snack. It keeps for up to a year in sterilised jars, if it lasts that long, and proves popular as a gift.

This recipe makes one 500ml jar of chutney, and if you are intending to store the chutney put your clean 500ml jar into a warm oven whilst you prepare the ingredients.

Trim and wash the rhubarb. Slice rhubarb into quite fine chunks.

Heat the onion, vinegar, ginger, sugar and salt in a large pan. (Do not use aluminium as this will react with the vinegar.) Bring to a gentle boil for 5 minutes.

Add the rhubarb to the pan. Reduce the heat and simmer gently for 15 minutes, or until slightly thickened.

If you’re making the chutney to store carefully add it into your now sterilised jar, a little at a time. This should prevent the hotter chutney causing the cooler glass to shatter.

As with jam either put the lid on the jar now and leave to cool. You can use the chutney cold, in the normal way, or even warm a little through for serving if preferred.

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