Quick rhubarb chutney

Quick rhubarb chutney
  • Serves icon Makes 1 500ml jar
  • Time icon Ready in 35 minutes

Rhubarb chutney is a great accompaniment to cheese – this recipe is really quick to make and keep on standby.

Nutrition: per serving

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

Per tablespoon

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

Method

  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.

delicious. tips

  1. 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.

  2. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

May seasonal recipes

Rhubarb chutney

This glorious chutney really makes the most of forced rhubarb, packing a sharpness that makes...

Save recipe icon Save recipe icon Save recipe

April seasonal recipes

Rhubarb and ginger twice-baked soufflés

This twice-baked rhubarb and ginger soufflé is a comforting, warming dessert. It’s easily smart enough...

Save recipe icon Save recipe icon Save recipe

Rhubarb recipes

Rhubarb and saffron cream tart

This elegant dessert is a twist on the classic rhubarb and custard combination, using aromatic...

Save recipe icon Save recipe icon Save recipe

Rhubarb and ginger pickle

This rhubarb and ginger pickle recipe goes well with Wensleydale cheese and cold meats.

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 6 issues half price!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine