Easy rhubarb chutney recipe...

Rhubarb chutney - Yes! After all it is season for rhubarb now and when you get a big bag of rhubarb for free you better use it all. Some of the rhubarb I got was already transformed into a delicious rhubarb crumble  It was my first time making any kind/type of chutney ever! I'm not a fan of vinegar, any vinegar - I don't like the smell and taste isn't my favourite either. But saying all that the end result was fantastic! You can't really taste the vinegar itself, only a kind of "zing", you can definitely taste rhubarb and the spices - which aren't overpowering.

A delicious accompaniment to cold meats, cheeses and pies and a star on the Christmas table and especially good with pork pie and a good cheeseboard.
I found a basic recipe fr rhubarb chutney on the Internet, but had to tweak it a little bit and below you have a final, my version of it.

How to make it...

- 1 kg rhubarb, chopped into 0.5 cm chunks
- 900 g caster sugar
- 50 g dark muscavado sugar
- 450 g sultanas
- 450 ml vinegar
- 15 g salt
- 15 g powdered ginger
- 1 onion, finely chopped
- 1 apple, peeled, cored and finely chopped
- 6 sundry plums, chopped
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ordinary pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground all spice

Bring all the above to the boil in a large pan (preferably stainless steal). Stir so the sugar dissolves completely. Reduce heat. Keep uncovered! Let it simmer gently/"plop away" till thick and dark brown (it took me about 2,5 h to get to that stage), stirring every few minutes (so it won't burn and stick to the bottom). Pour hot straight into clean sterilised jars, put the lid on immediately and store. Has a long store cupboard life - several months.


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