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Rhubarb Chutney

Milly Fyfe • Apr 15, 2024

I'm not usually a huge fan of rhubarb but stick it in a chutney and I'm sold! Rhubarb is currently in season and I have an abundance in my garden. So here is my easy to follow recipe to make your own rhubarb chutney.

Ingredients


  • 5 stalks of rhubarb
  • 2 onions finely chopped
  • 100g of raisins or sultanas
  • 500ml of cider vinegar
  • 2 tbsp of mixed spice
  • 2 tsp of mild curry powder
  • 1 tbsp of salt
  • 500g of sugar ( I used dark sugar this time)

Additional items needed


  • A large stock pot or pan


Method


  • Chop the rhubarb stalks into 1cm chunks


  • Meanwhile, soften your chopped onions in the stock pot with some rapeseed oil


  • Add your rhubarb to the pot along with the raisins or sultanas


  • Next add your brown sugar along with mixed spice, curry powder and salt


  • Once the mixture is combined add your cider vinegar


  • Allow your mixture to bubble away gently for about 30 minutes until every is soft and thickened.


  • Take the mixture off the boil and allow to cool


  • Once cool, place into clean jar jars and seal. I was able to fill 3 454g jam jars with this quantity.


  • Store in a cool, dark place and enjoy within 3 months. We eat with cheese and crackers or in a thick buttered roll with butchers ham. Delicious!

Please let me know how you got on! You can email me at hello@millyfyfe.com

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