Rhubarb and Ginger Chutney Recipe

Rhubarb and ginger chutney recipe

Summer is well and truly here now! I love making chutney, especially with fruit and vegetables that are in season. I was in my element on New Years Eve, when Aldi were selling their fresh cranberries off at half price - we are still over run with Winter Chutney! Rhubarb is everywhere now and relatively inexpensive. As well as supporting our local fruit and veg shop, you can't

beat a swoop on good old Morrisons "wonky" rhubarb - bargain!

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I have tried a couple of different rhubarb chutney recipes. A lot of them include the addition of other fresh or dried fruit which I felt detracted from the rhubarb taste, so here is my take on that old favourite. It makes enough for around 4 jars. I use my partners old work shirts and clothes that are fit for the bin to make the covers, so they make great little gifts.

You can buy brand new jars, but to me this defeats the object of upcycling and using fresh seasonal products. I keep all our jars and reuse, and friends and family save them for me too. I usually repay the favour with the odd jar back, refilled!

When removing the old labels, leave to soak in hot soapy water. Some will float straight off, but some, frustratingly enough leave a sticky residue. These annoying little chaps will clean up nicely with some cotton wool soaked in white spirit and then thoroughly washed.

I use the steam cycle on the dishwasher to make sure the jars and lids are really clean. Try to jar it up whilst the jars and chutney are still piping hot. The chutney should be stored in a cool dark place and should last for around a year, unopened.

Ingredients

1kg rhubarb

45g fresh ginger

1 medium onion

1 1/2 tsp mixed spice

325g sugar

1/2 tsp salt

300ml cider vinegar

Method

Peel and roughly chop the onion and ginger and put into a little food chopper and whizz until into fine pieces. You could always hand chop if you prefer

Wash and trim the rhubarb and chop into 1cm slices

Put the cider and sugar into a pan and heat on a low heat until the sugar has dissolved. Add all the other ingredients and leave on a gentle bubble, stirring occasionally, for around 50 minutes, or until the chutney is starting to go thick and gloopy. Put into jars (see notes above) and seal and label

Rhubarb and ginger chutney - perfect with cashew nut cream cheese and crackers