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.

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