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RHUBARB CHUTNEY
A mildly spiced rich and delicious chutney to serve with grilled meats and sandwiches. It also makes a great accompaniment to curry.
Equipment
- weighing scales
- Sharp knife
- chopping board
- measuring jug
- Measuring spoons
Ingredients
- 450 g onions
- 150 ml malt vinegar
- 1 kg rhubarb
- 225 g sultanas
- 650 g granulated sugar
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp curry powder
Instructions
- Peel and chop 450 g (2½ cups) of onions.
- Put in a large saucepan with 150 ml (¼ pint) malt vinegar. Bring to a simmer and simmer gently for 10 minutes.
- Wash 1kg (2 lb) rhubarb and cut into 3 cm/½ in pieces.
- Add the rhubarb, 650 g (3 cups) granulated sugar, 225 g (1½ cups) sultanas, ½ tsp salt, ¼ tsp pepper and 1 tbsp curry powder to the pan.
- Stir over a low heat until the sugar is dissolved.
- Simmer, stirring occasionally until the chutney has the consistency of thick jam. You should be able to draw a spoon through the chutney and the trail will remain.
- Ladle the chutney into sterilised jars and seal.
- Serve with cold meats, grilled meat or cheese.
- Note: Although you can eat it straight away, Rhubarb Chutney is best left for at least six week to 3 months to mature and lose the sharp taste of vinegar.
Notes
Makes 3 ½ lb
Nutrition
Calories: 73kcalCarbohydrates: 18gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 25mgPotassium: 107mgFiber: 1gSugar: 16gVitamin A: 22IUVitamin C: 2mgCalcium: 23mgIron: 0.2mg