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Rhubarb Chutney

One of my favourite ways to preserve is to make chutneys; it's a perfect way of enjoying your favourite seasonal fruit for that little bit longer and it's a great condiment to have; use it for curries, on top of sandwiches, admittedly this would go great with cheese, on top of a boiled egg, etc.

What you need

  • 1 KG chopped up rhubarb
  • 4 red onions
  • 1-1,5 cups vinegar - I used half red half white
  • 0,5 cups brown sugar
  • 6 tbsp fresh ginger, finely chopped or minced
  • 4 cloves of garlic, finely chopped or minced
  • 3 tsp salt & pepper
  • 2 tsp of chili (fresh or dry)
  • 3-4 tsp fresh turmeric, finely chopped or minced (sub dry if you don't have fresh)
  • 3-4 tsp fenugreek seeds
  • 3-4 tsp ground coriander
  • 3-4 tsp cumin seeds

Method

  1. Simply add all ingredients to a pot and let simmer for a minimum of 1 hour.
  2. Once it's all come together, taste to adjust; I would suggest you go easy on all the spices if you're unsure and then add more later on if you feel like it needs it. I like mine quite strong but see how you go.
  3. Fill into jars and close lids; if you want to preserve them properly then add your chutney to sterilised jars (boil them in hot water) and re-add the filled and closed jars to the boiling water; let them stay in there for around 10 minutes then take them out and let cool. If you're too lazy to do so (I sometimes am) then this chutney will last in the fridge a really long time even without doing so.
  4. Enjoy on top of whatever you fancy.. !

Also good this season

Leftover greens Pesto

Lets talk Porridge !!

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