Rhubarb chutney recipe.

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 foundĀ 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.

Ingredients.

  • 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.

Method.

  1. 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.
  2. In a saucepan on the hob place all the ingredients in and give it a really good stir.
  3. 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.
  4. Remove the sterilised jars from the oven and fill with the thick dark brown mixture. Apply the lids and leave to cool.
  5. Store somewhere cool dry and dark.

 

Finally.

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.

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