For the last couple of years I have made this very simple rhubarb chutney recipe. I find its a great way to use up rhubarb as well as it being an interesting accompaniment to many dishes including cheese sandwiches.
I first found the original recipe on the spruce site written by Irene Myers which can be found here.
As a preserve I make large batches up and store it in jam jars until used. I find I get about 4 standard jam jars out of this recipe.
- 900g rhubarb. This of course came from the plot
- 900g sugar
- 450g sultanas
- 250ml vinegar. I use apple cider.
- A teaspoon salt
- A teaspoon ground ginger
- 1 onion finely chopped. This of course came from the plot.
- A teaspoon chilli powder
- 1/2 teaspoon pepper.
- Wash all jars and place in the oven about gas mark 1 to sterilise. I find this makes about 2 kilos of chutney so please make sure you have enough jam jars for this.
- In a saucepan on the hob place all the ingredients in and give it a really good stir.
- Bring to the boil then reduce heat to a simmer. Leave to cook till ready. I found about 2 hours was enough but it is ready when you can pull a spoon through the mixture and the mixture doesn’t immediately rush back to fill the gap.
- Remove the sterilised jars from the oven and fill with the thick dark brown mixture. Apply the lids and leave to cool.
- Store somewhere cool dry and dark.
I have found this stores up to a year however it is so tasty that it may get eaten before then anyway. I really like this chutney with cheese on toast as the fruityness of the chutney compliments the cheese well.
Give it a try and let me know what you think.