Quick rhubarb chutney

Portion size: Makes 1 500ml jar
Ready in 35 minutes
Difficulty: easy

Rhubarb chutney is a great accompaniment to cheese – this recipe is really quick to make and keep on standby. If you love to use rhubarb in savoury dishes, then try this quick pickled rhubarb.

Join Extradelicious to unlock Cook Mode

Ingredients

500g rhubarb
1 medium onion, finely chopped
100ml cider vinegar or white wine vinegar
1cm piece fresh ginger, finely chopped
200g sugar
½ tsp salt

Join Extradelicious to unlock Cook Mode

Method

Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. You could do this along a slight diagonal for effect.
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.
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.
Recipe continues after advertising adslot-recipe-4

Nutrition

27kcals Calories
trace (trace saturated) Fat
0.2g Protein
6.7g (6.6g sugars) Carbs
0.1g Salt

Per tablespoon

Quick wins & tips

Try it with smoked mackerel, or grill a fresh bit of fish. Rhubarb chutney will also go with ham, cheddar, pork or lamb chops, duck and pigeon breast.

Make Ahead

This chutney will benefit from being made up to a month in advance. It will keep in sterilised jars for a year or so, but you should refrigerate after opening and use within eight weeks.