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Rhubarb Chutney
Milly Fyfe • 15 April 2024
I'm not usually a huge fan of rhubarb but stick it in a chutney and I'm sold! Rhubarb is currently in season and I have an abundance in my garden. So here is my easy to follow recipe to make your own rhubarb chutney.
Ingredients
- 5 stalks of rhubarb
- 2 onions finely chopped
- 100g of raisins or sultanas
- 500ml of cider vinegar
- 2 tbsp of mixed spice
- 2 tsp of mild curry powder
- 1 tbsp of salt
- 500g of sugar ( I used dark sugar this time)
Additional items needed
- A large stock pot or pan
Method
- Chop the rhubarb stalks into 1cm chunks
- Meanwhile, soften your chopped onions in the stock pot with some rapeseed oil
- Add your rhubarb to the pot along with the raisins or sultanas
- Next add your brown sugar along with mixed spice, curry powder and salt
- Once the mixture is combined add your cider vinegar
- Allow your mixture to bubble away gently for about 30 minutes until every is soft and thickened.
- Take the mixture off the boil and allow to cool
- Once cool, place into clean jar jars and seal. I was able to fill 3 454g jam jars with this quantity.
- Store in a cool, dark place and enjoy within 3 months. We eat with cheese and crackers or in a thick buttered roll with butchers ham. Delicious!
Please let me know how you got on! You can email me at hello@millyfyfe.com