Rambling on . .

Spicy Rhubarb Chutney

With a glut of rhubarb in full flow, it is always worth looking at ways of preserving this wonder veg so that it can be enjoyed throughout the year. With that in mind here is my recipe for Spicy Rhubarb Chutney -

400g red onions chopped
450ml red wine vinegar
50g fresh ginger grated
2 cloves of garlic chopped
400g apples peeled and grated
250g pitted dates chopped
200g sultanas
1 tsp yellow mustard seeds
1 tsp black mustard seeds
1 tbsp nigella seeds
2 tsp chilli flakes
400g soft brown sugar
700g rhubarb cut into 2cm pieces

1. Put onions, vinegar, ginger and garlic in a large pan and simmer for 10 mins until soft
2. Add apples, dates, sultanas, spices and sugar and simmer for a further 10 to 15 mins
3. Add rhubarb and simmer for at least 30 mins until thickened
4. Spoon into sterilised jars and leave for as long as you dare. 3 months is best but I rarely have that sort of will power
5. Enjoy it on toast, with a creamy blue cheese, or with a sturdy pork pie (or with anything else you fancy)

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posted in : Farmhouse
on 01 Jul 2018

Post tags - #rhubarb #recipe #chutneysandpickles 


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