Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Makes a 500ml jar of chutney

Quick rhubarb chutney recipe

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Ready in 35 minutes

500g rhubarb
1 medium onion, finely chopped
100ml cider vinegar or white wine vinegar
1cm piece fresh ginger, finely chopped
200g sugar
1/2 tsp salt

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1. Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. You could do this along a slight diagonal for effect.
2. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. Bring to a rolling boil for about 5 minutes, then add the rhubarb. Reduce the heat and simmer for 15 minutes, until slightly thickened. If you’re making the chutney to use at a later date, you can put it into a 500ml sterilised jar, still hot, at this point.
3. If you’re using the chutney now as a dressing for smoked mackerel, allow it to cool until just warm, then spoon it over part of the fillet with a slotted spoon. A really peppery leaf, such as watercress, will round off the dish nicely.

Nutritional info

Per serving (tablespoon): 27kcals, trace fat (trace saturated), 0.2g protein, 6.7g carbs, 6.6g sugar, 0.1g salt

Chef's tip

Try it with smoked mackerel, or grill a spankingly fresh bit of fish (although what I like about this is that it makes for a very informal, pubby sort of lunch). Rhubarb chutney will also go with ham, Cheddar, pork or lamb chops, duck and pigeon breast.

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