Rhubarb Chutney
Rhubarb chutney is a delicious sweet and sour side dish that pairs perfectly with grilled meat, mature cheese or an Indian curry. The freshness of rhubarb combines beautifully with the warmth of spices and the gentle sweetness of raisins and apple. This chutney is a traditional way to preserve the spring harvest and add a flavourful twist to your meals.
Preparation: 15 min
Cooking: 60 min
Ingredients:
Makes 2 jars of approx. 300 ml
- 500 grams rhubarb
- 1 red onion
- 1 apple (e.g. Elstar)
- 100 grams raisins
- 200 ml apple cider vinegar
- 150 grams cane sugar
- 1 teaspoon mustard seeds
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- Chilli flakes (to taste)
- 1 teaspoon salt
Preparation:
- Cut the rhubarb into 1 cm pieces
- Peel and finely chop the onion
- Peel and dice the apple
Method:
- Place all ingredients in a large heavy-based saucepan.
- Bring to a boil over medium heat, stirring regularly until the sugar has dissolved.
- Reduce the heat and let the chutney simmer gently for 45–60 minutes. Stir occasionally. The chutney is ready when thickened and the rhubarb has broken down.
- Taste and adjust with extra salt or sugar if needed.
- Spoon the hot chutney into sterilised jars and seal immediately. Allow to cool and store in a cool, dark place. Once opened, keep in the fridge.
Tip:
Let the chutney rest for at least a week before using – this allows the flavours to develop fully. Delicious with a cheese board or as a spicy touch with roasted lamb.
