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Rhubarb and onion chutney

Rhubarb and onion chutney

Name: Rhubarb and onion chutney
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Makes 2 x 250ml jars
Ingredients: 500g forced rhubarb, roughly chopped; 1 medium onion, chopped; 200g caster sugar; 200ml cider vinegar; 30g fresh ginger, grated; 1 cinnamon stick; ½ tbsp cloves; You’ll also need; 2 x 250ml /how-to-sterilise-jars/sterilised jars; Useful to have; Sugar thermometer

Easy
March 2021

Easy
March 2021

Test kitchen approved

Makes 2 x 250ml jars
Hands-on time 15 min, simmering time 1½ hours

Make this spicy rhubarb and onion chutney to brighten up a February lunch, to serve as part of a buffet, or to give as gifts at Christmas or Easter.

Or, how about this apple, pear and pecan chutney using orchard and citrus fruit?

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Nutrition: Per tbsp

Calories: 9kcals
Fat: trace (trace saturated)
Protein: 0.1g
Carbohydrates: 2.1g (2.1g sugars)
Fibre: 0.2g
Salt: trace

Nutrition: per serving

Calories: 9kcals
Fat: trace (trace saturated)
Protein: 0.1g
Carbohydrates: 2.1g (2.1g sugars)
Fibre: 0.2g
Salt: trace

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Ingredients

500g forced rhubarb, roughly chopped
1 medium onion, chopped
200g caster sugar
200ml cider vinegar
30g fresh ginger, grated
1 cinnamon stick
½ tbsp cloves

You’ll also need

2 x 250ml sterilised jars

Useful to have

Sugar thermometer

Method

Put the rhubarb, onion, caster sugar, cider vinegar, ginger, cinnamon stick and cloves in a preserving pan or large heavy-based pan. Bring to the boil, then cook over a medium heat for 1½ hours until the rhubarb has broken down and the mixture is jammy. Leave to cool in the pan for 10 minutes, then divide between the sterilised jars while still hot. Seal and label.