If you’re looking for something to liven up a cheeseboard, or to send your smoked mackerel to the next level, try out this rhubarb chutney recipe today. Also goes with grilled fish, a bit of ham, pork or even lamb chops, so you’ve got a great choice for your next meal.
Rhubarb Chutney Recipe:
Tracklements’ Rhubarb Chutney makes 6 medium jars
Time (Cooking): 1:15 hours
– 1kg rhubarb
– 2 lemons
– 25g garlic
– 25g root ginger
– 500g sultanas
– 1kg soft brown sugar
– 1 teaspoon curry powder
– 1/2 teaspoon cayenne pepper
– 600ml cider vinegar
1. Wash, trim and slice the rhubarb finely and put into a pan.
2. Peel the skin from the lemons. Bruise the ginger and then put lemon skins and ginger into a muslin bag and tie on to the side of the pan, low enough that it will covered by the other ingredients.
3. Squeeze the juice from the lemons and pour onto the rhubarb.
4. Peel and crush the garlic and add to the pan.
5. Place the sultanas, sugar, curry powder and cayenne pepper in the pan with the vinegar, bring to the boil and stir until the sugar has dissolved.
6. Simmer gently until it is thick, test it by running a spoon along the chutney, and if the channel you make doesn’t fill in again afterwards then it is ready. It should take about 1 hour.
7. Remove the muslin bag and allow the chutney to cool slightly before putting into sterilised pots.
Advice on preparing, making and enjoying your Rhubarb Chutney recipe:
The word chutney derives from the Hindustani word Chatni, literally translated as ‘spiced relish’. In some ways it doesn’t matter which fruit or vegetables are used but there will usually be the presence of tomatoes, onions or apples and the key to any chutney is the spicing. Without spice the chutney would be a flat colourless canvas and without the gentle flavours which prod and poke around the tongue, which are so important.
When you’re making the chutney and are wondering when it’s ready, if you can make a channel in it with a spoon and it doesn’t fill in afterwards, then you’re good to start jarring it.