Quick rhubarb chutney
- March 2005
- Makes 1 500ml jar
- Ready in 35 minutes
Rhubarb chutney is a great accompaniment to cheese – this recipe is really quick to make and keep on standby.
- trace (trace saturated)
- 6.7g (6.6g sugars)
- 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
- 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.
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.
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.
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