Sunday, 4 August 2013

Tangy Rhubarb Chutney

I've been waiting for some months this summer to find some rhubarb, and at last I've found some. In order to prolong our enjoyment of it, I decided to make chutney.


  • 750 g rhubarb, chopped into 1 cm long chunks
  • 200 g sugar (I used demerara, but for any kind will do depending on what taste you want, or honey, golden or maple syrup, or malt extract for a less sweet taste)
  • 100 g sultanas (or other dried fruit)
  • 550 ml vinegar (any - I used a combination of cider vinegar, white wine vinegar, a splash of balsamic and 1 glass of port!)
  • 50 ml orange juice
  • 1 shallot, finely chopped
  • 25 g chopped courgette (optional, and other veg possible)
  • 1 tbsp grated or finely chopped ginger
  • juice and zest of one lemon
  • 1 small red sweet pepper
  • freshly ground spices (1tbsp in total: black pepper, red chilli, cinnamon, cardamon, caraway, nutmeg)
  • 3 bay leaves (I had fresh, dried would be fine)
  • 1 dash tabasco
  • 25 g salt

Sterilize the jars in which you plan to keep the chutney. I sterilised them by washing in the dishwasher, and chose a selection of small jars so that I could give away a few and keep them closed and sterile as long as possible. In sterilized jars, the chutney should keep more or less indefinitely.

Choose a large heavy-bottomed saucepan, add the sugar, vinegar, sultanas and orange juice. Bring slowly to the boil, stirring occasionally, while you prepare the other ingredients and add them when they are ready (except for the spices and salt). When it comes to the boil, simmer for 5 minutes, stirring regularly until all the sugar is dissolved, then add the tabasco, ground spices, bay leaves and salt, Stir in and then add the rhubarb. Bring back to the boil and simmer, for at least 10 minutes until the rhubarb has softened, but not entirely broken up, and the sauce has reduced to the required consistency. It should thicken to the point that, when you stir, you can see the bottom of the pan. Turn off the heat and allow to cool.

When it has cooled enough to handle safely, but still hot, pour or ladle into the jars, seal and allow to cool. Cooling can be speeded up by sitting the jars in a bath of cold water.

The chutney should be good to eat straight away - I ate some still warm with roast duck legs and baked potatoes, which was nice. Cold, it goes rather well with strong cheese.

No comments:

Post a Comment