Sauces, conserves & preserves
Rhubarb chutney
This simple-to-follow recipe makes a chutney that's good with cheese, pâté, cold and warm meat. If you prefer, you could replace half the rhubarb with apples. Makes approximately 2.5kg (5lbs). Keep tucked away for at least a month before eating, so that the tastes can develop.
Cook's notes
To sterilise your jars the easiest way is to place them in the oven at 180°C/Gas 4 for 20 minutes. Remove from the oven carefully and fill the warm jars while the chutney is also still warm. Leave the jars to stand for 15-30 minutes until cooled before sealing with sterilised lids or wax paper and jam covers. This recipe comes from customer Brenda Handcock.
Ingredients
- 2kg rhubarb, cleaned and diced
- 500g onions, minced or finely chopped
- 250g dates, stoned and chopped
- 1 litre vinegar
- 2 tbsp ground mixed spice
- 2 tsp ground ginger or curry powder
- 25g salt
- 1kg sugar
Method
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Step 1
Put the rhubarb, onion and dates in a pan with half the vinegar and cook slowly until tender.
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Step 2
Add the spices, salt, sugar and remainder of the vinegar and stir well. Simmer gently until thickened. Pot into sterilised jars and cover.
