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.
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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
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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.
Nutrition
- 27kcals Calories
- trace (trace saturated) Fat
- 0.2g Protein
- 6.7g (6.6g sugars) Carbs
- 0.1g Salt
Per tablespoon
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Reviews
A lovely recipe,I made it last weekend and it’s all gone,try it with lentil dhal instead of mango chutney,gorgeous
I love this recipe because I have a glut of rhubarb in the garden, and welcome any excuse to eat more cheese. Perfect!
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