Rhubarb Chutney

AuthorBobCategoryDifficultyBeginner

Rhubarb Chutney is not so well known yet delivers an incredible tangy flavour, superb for sandwiches with either cold meats or cheese.

Rhubarb Chutney

Yields4 Servings
Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins

 1 kg Rhubarb
 400 g Onions
 1 pt White Vinegar
 400 g Granulated Sugar
 0.50 tsp Salt
 1 tbsp Ground Ginger
 1.50 tsp Mixed Spice

1

Cut the washed and dried rhubarb into small chunks.

2

Peel and chop the onions into small dice.

3

Put the rhubarb and onions into a large saucepan and add a third of the vinegar together with the sugar, salt, ginger and spice, and simmer gently until the rhubarb is soft.

4

Add the remaining vinegar and simmer to the required consistency, approximately 45 minutes, stirring frequently.

Pot immediately into sterilised jars and seal with an air-tight lid.

5

As an alternative, if you would prefer a hot chutney, substitute the mixed spice for madras curry powder.

Ingredients

 1 kg Rhubarb
 400 g Onions
 1 pt White Vinegar
 400 g Granulated Sugar
 0.50 tsp Salt
 1 tbsp Ground Ginger
 1.50 tsp Mixed Spice

Directions

1

Cut the washed and dried rhubarb into small chunks.

2

Peel and chop the onions into small dice.

3

Put the rhubarb and onions into a large saucepan and add a third of the vinegar together with the sugar, salt, ginger and spice, and simmer gently until the rhubarb is soft.

4

Add the remaining vinegar and simmer to the required consistency, approximately 45 minutes, stirring frequently.

Pot immediately into sterilised jars and seal with an air-tight lid.

5

As an alternative, if you would prefer a hot chutney, substitute the mixed spice for madras curry powder.

Rhubarb Chutney

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