Rhubarb chutney - yes! After all, this is the season for rhubarb and when you get a big bag of rhubarb for free you better use it all ;) But chutney, really? I'm not a big fan of vinegar, any kind vinegar really - I don't like the smell and that specific taste isn't my favourite either. But saying all that, I enjoy chotney and pickles... what can I say ;)
This rhubarb chutney fantastic. You can't really taste the vinegar itself, it only has a kind of "zing" to it, you can definitely taste rhubarb though and the spices, which aren't overpowering at all.
A delicious accompaniment to tofu, plant based cheeses, various pies and a true star on the Christmas table - also a great idea for a homemade present. I found a basic recipe for rhubarb chutney on the Internet, but took it up to a completely new level and below is my version of it.
- 900 g caster sugar
- 50 g dark muscavado sugar
- 450 g sultanas
- 450 ml vinegar
- 15 g salt
- 15 g powdered ginger
- 1 onion, finely chopped
- 1 apple, peeled, cored and finely diced
- 6 dry plums, roughly chopped
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground all spice
- In a large pot (preferably stainless steal) bring all the above to the simmer.
A delicious accompaniment to tofu, plant based cheeses, various pies and a true star on the Christmas table - also a great idea for a homemade present. I found a basic recipe for rhubarb chutney on the Internet, but took it up to a completely new level and below is my version of it.
How to make it...
Ingredients:
- 1 kg rhubarb, chopped into 0,5 cm chunks - 900 g caster sugar
- 50 g dark muscavado sugar
- 450 g sultanas
- 450 ml vinegar
- 15 g salt
- 15 g powdered ginger
- 1 onion, finely chopped
- 1 apple, peeled, cored and finely diced
- 6 dry plums, roughly chopped
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground all spice
Method:
- In a large pot (preferably stainless steal) bring all the above to the simmer.
- Stir so the sugar dissolves completely.
- Reduce the heat, keep uncovered and let it simmer gently till thick and dark brown (it will take you about 2 hours 30 minutes to 3 hours to get to that stage).
- Remember to stir every so often, so it won't burn and stick to the bottom of the pot.
- Pour hot chutney straight into clean sterilized jars, place the lid on immediately and secure, be careful as the jars will get hot very quickly!
- Put aside and let it cool completely, during cooling the lids will be "sucked in" and your chutney safe to store.
- This chutney has a a few months shelf life, but once opened keep refrigerated.
Smacznego!
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Smacznego!
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Pozdrawiam, Anula.