I’m a chutney addict and I adore rhubarb. Husband will tell you, I’m a far nicer person during rhubarb season. Why, oh why, did I never think of making this before? Now I can extend rhubarb season in the best possible way.
I tasted one teeny spoonful of rhubarb chutney at Litfest and knew that, come hell or highwater, I needed more.
Here’s what I threw into a large pot:
1 lb (450g) rhubarb, chopped.
1 cooking apple (it weighed 200g)
1 red onion
1 Tbsp fresh, finely grated, ginger
6 oz (200g) dark muscovado sugar
2 oz (60g) sultanas
½ tsp mixed spice
1 tsp garam masala
1 tsp chinese five spice
1 tsp salt
5 fl.oz (130 mls) white wine vinegar.
I brought the whole lot to a simmer and let it plip-plop for forty-five minutes. It couldn’t be easier.
This quantity made two jars to keep and a half jar to sample. You could fiddle with the recipe. A lighter sugar might give a prettier colour. I am satisfied with this as it is and don’t plan on changing a thing.
In general, chutney needs a couple of weeks to mature but I’ve been digging right in. So far, this has been stupendous with sausages and even better in a cheese toastie.
I had better go water my rhubarb plants.