Lunch

Rhubarb Chutney

My brother in law very kindly gave us a lovely selection of his home grown produce today that included a lovely bunch of rhubarb. Having a lovely piece of ham boiling away on the hob for salads, I decided to make a Rhubarb Chutney instead of the usual tart or crumble. The recipe I used is adapted from Nigella Lawson’s Gooseberry Chutney recipe in her book ‘Kitchen’.
My brother in law’s home grown rhubarb


Ingredients-for approx 750ml

500g Rhubarb
1 large, finely chopped Onion
1 teaspoon Chilli Flakes
A thumb size piece of Ginger, grated
1 teaspoon ground Turmeric
1 teaspoon ground Cloves
1 teaspoon ground Coriander
1 teaspoon ground Cumin
1 ½ teaspoon Salt
200g Brown Sugar
200ml Cider Vinegar

Method

Place all of the ingredients in a large saucepan & give it a good stir.
Bring to the boil & cook over a medium heat for 30-40 minutes.
Spoon into sterilised jars, seal with their lids and allow to cool.
Chutney can be stored in a cool dark place for up to one year. Once opened, store in the fridge and use within one month.

The spicy aroma of the simmering chutney may have reminded us of (whispers) Christmas today but the end result was a wonderful accompaniment to any cold meat platter or cheese board.

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