With an abundance of rhubarb at the moment, I just had to find time to make some rhubarb and raisin chutney.
This variety of rhubarb is called Glaskins Perpetual which I grew from seed 3 years ago. And isn’t it doing well!!
So here is my recipe for spiced rhubarb and raisin chutney which you can make in about 30 minutes. Super quick, tasty and will store for around 6 weeks. A really good way of preserving produce and enjoying with a ploughmans type lunch over the summer months.
The perfect accompaniment for some cooked ham.
You will need:
8 stalks of rhubarb (chopped into 2cm pieces)
300 ml apple cider vinegar
500g caster sugar
2 onions chopped finely
1 tbsp of mixed spice
1 tbsp mild curry powder
100ml warm water
In a large pan, fry off the chopped onions in some rapeseed oil.
Add in the rhubarb, raisins, apple cider vinegar, sugar, curry powder and mixed spice.
Allow the sugar to dissolve and bring the mixture to a rolling boil. Once at a boil, allow to simmer for about 15 minutes. If the mixture becomes slightly dry, add some warm water to the mixture.
The mixture will change to a brown colour resembling chutney and will start to look ‘jammy’.
Allow the mixture to cool and place in some sterilised jars. Store in a cool, dry place for up to 6 weeks.