Easy rhubarb chutney recipe...

Rhubarb chutney - yes! After all, this is season for rhubarb and when you get a big bag of rhubarb for free you better use it all. But chutney, really? I'm not a big fan of vinegar, any vinegar - I don't like the smell and that specific 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 though and the spices - which aren't overpowering.

A delicious accompaniment to tofu, plant based cheeses, various pies and a true star on the Christmas table. I found a basic recipe for rhubarb chutney on the Internet, but took it up to a completely new level, below 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 diced
- 6 dry plums, roughly chopped
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 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 the heat, keep uncovered and let it simmer gently till thick and dark brown (it will take you about 2,5-3 h to get to that stage). Remember to stir every few minutes, so it won't burn and stick to the bottom. Pour hot chutney straight into clean sterilized jars, place the lid on immediately and secure, be careful as the jars will get hot very quickly! Put aside and let it cool completely, during cooling the lids will be "sucked in" and your chutney safe to store. This chutney has a a few month shelf life, but once opened keep refrigerated.


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