Spiced Rhubarb Chutney

DIPS & SAUCES / FRUIT / SPRING / WINTER

INGREDIENTS

(Makes 6-8 medium jars)
  • 400g red onions
  • 450ml red wine vinegar
  • 50g fresh root ginger, peeled and grated
  • 2 cloves garlic, peeled and crushed
  • 400g apples, grated
  • 250g pitted dates, chopped
  • 200g sultanas
  • 1 tbsp yellow mustard seeds
  • 1 tbsp black mustard seeds
  • 1 tbsp nigella seeds
  • 2 tsp chilli flakes
  • 400g brown sugar
  • 700g rhubarb, sliced into 2cm pieces

A really interesting chutney full of mild spices and fruit which is great served with a cheeseboard, Ploughman’s or to top goats cheese on rye bread. Being a preserve, it’s a good way to use up a rhubarb glut and lovely to have something delicious in your cupboard to tuck into throughout the year. We like to serve this chutney alongside our wonderful artisan cheeses as a final course at our CHEF’S TABLE SUPPERS throughout the year.

METHOD

DIFFICULTY: Easy 1 HR

Place the onions, vinegar, ginger and garlic in a large saucepan. Bring to the boil and simmer gently for 10 minutes. Then add the apples, dates, sultanas, spices and sugar. Stir well and bring back to a simmer, cooking for 10-15 minutes until then apples are tender. Add the sliced rhubarb and cook gently for 20-30 minutes until the chutney is thick and slightly glossy. 

Remove the pan from the heat and leave to cool for a few minutes before spooning into clean, sterilised jars and sealing whilst the chutney is still warm. 

Chutney Square

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