I have always loved the flavour of rhubarb and find it to be a much more versatile fruit (well…technically, it’s a vegetable) than people give it credit for. This rhubarb chutney is a perfect condiment for the upcoming grilling season. After I made my rhubarb chutney I thought about new combinations besides the classics with cheese, meat or sandwiches. Rhubarb is at its seasonal peak at the moment, the best time to turn it into a sweet and spicy chutney! A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers 25 mins . apple, peeled and roughly chopped, 125g / 4.5 ounces Wipe the rims and give the jars a tap on a towel placed on the counter to displace any air bubbles. Changed plans turned two beautiful pieces of local, grass-fed meat into leftovers. fresh ginger, grated or chopped, 1 heaped teaspoon Return to a boil, then reduce heat and simmer until thick, stirring often, for about 1 hour. Ingredients 2 pounds rhubarb (fresh; chopped) 2 cups onion (chopped) 1 1/2 cups sugar (brown) 1 cup cider vinegar 2 teaspoons cinnamon (ground) 1 teaspoon ginger … This is a great complement to any meal. May 26, 2019 - A zippy, versatile condiment that’s easy to prepare! Have a nice day, Meike xx, […] new with my chutney. You can use it as a condiment for anything grilled: any type of meat, poultry, fish or vegetables, as well as a spread for crusty bread, as a dip for crackers and chips or/and as an addition to your cheese plate. Simmer for around 10 minutes until the mixture thickens, stirring occasionally. Chutney is fun to make, simple and a change-of-pace condiment to experiment with. Trim the rhubarb and cut into short lengths. You can add more of the spice mixture if you like before you fill the chutney into the jars. My recipe for Roasted Rhubarb uses rhubarb that's a lovely soft chartreuse. We've had so much rain this summer that when this week's heatwave hit, I swear I could see the plants growing several inches each day, including the last of the rhubarb left to… I was hardheaded and that always blocks my […], […] homemade chutneys and marmalade. Excellent gift as well :). Sweet, tart, tangy, and perfect with the rich sweetness of the duck. It’s tangy and sweet with a spicy touch. The liquid should be completely reduced by now, simmer a little longer if need be but mind the rhubarb doesn't fall apart -- this is a chutney, not a stewed sauce. Sterilise the jars in boiling water for 5 minutes. All content © 2021 Meike Peters | eat in my kitchen. My  favourite was a young cheese, mildly flavoured with cranberries, a bit crumbly and just perfect together with sweet onion chutney. Be alerted when fresh content is posted Bring to a boil and cook until the sugar has dissolved. My love for chutney developed quite late, almost nine years ago while I lived in England for a couple months. 😊, Laurie Morin PLEIAD Canada Inc. Management Consulting Services, M 487 Edgeworth Avenue, Ottawa ON K2B 5L2 T 613.722.9902 ext 202 F 613.728.4542 C 613.291.1477. Put everything in a wide non-reactive pot and bring to a simmer. I might make a small test batch to be sure you like it first. Add sealer lids. Add the rhubarb, and simmer for another 5 minutes, until the rhubarb is tender but not falling apart. Change ), You are commenting using your Google account. You should keep an open jar in the fridge (mine stays fresh for months) and the closed jars in your pantry. I also like to serve it with brie on top of baguette slices or crostini. Chutney originated in India and the British made their own version. I'm also an enthusiastic explorer of faraway lands and cuisines. Set aside to cool. Bring to a boil and stir occasionally until sugar is dissolved. This Sweet and sour chutney with blend of spices taste grate and very addicting. Sweet, tart and tangy Homemade Rhubarb Chutney is made from fresh or frozen rhubarb, dried fruit, savory spices, sugar, and vinegar. How to make Rhubarb Chutney. We ate a few slices, but the barbecued London broil and the butterflied half-leg-of … ( Log Out /  Change ), You are commenting using your Twitter account. Thanks for the recipe! Love your recipe and just about to make it ,have you tried green(unripe) tomato chutney? How to make Spicy Indian Rhubarb Chutney: We chop a bunch of rhubarb along with some red onions and … I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. Combination of Yorkshire Wensleydale cheese and chutney chutney can be made year-round I love this chutney a! 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