Monday, 17 July 2017

Sweet & Sticky Rhubarb Chutney

The start of rhubarb chutney
I cut the last of this year's rhubarb this morning to ensure I have enough chutney for the Christmas Country Markets.

I found this recipe on the internet many years ago, and will put it back there for posterity.  It says it is good for end of season rhubarb

Makes 2.3 kg (5 lb)

Rhubarb - 900g (2 lb)
Garlic - 15g (½ oz) 4 cloves
Root ginger - 25g (1 oz)
Lemons - 2, zest only
Salt - 1tsp
Cayenne pepper - 15g (½ oz) 2 tsp
Sultanas - 450g (1 lb)
Demerara sugar - 900g (2 lb) 1.5lb
Vinegar - 600 ml (1 pint)
Finely dice the rhubarb.  Put the roughly chopped garlic and root ginger into a blender cup and liquidise with a little of the vinegar.  Add all the ingredients into a large pan and simmer gently, stirring frequently, until the mixture thickens.  Pot the chutney while hot into sterilised jars.  Keep it for 3 months before using.

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