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[Aga n Chickens]

Hello

 

I made a couple of jars of this chutney yesterday as we had loads of rhubarb in the garden and you can only eat so many pies and crumbles.

 

The following recipe makes enough to fill a couple of standard sized jam/pickle jars, but they must have the vinegar proof lids.

 

The chutney does not need to be kept for 3 months in the jar before it is edible, so if you have any left in the pan, you can use it right away if you have a cheese sandwich waiting in the fridge.

 

Pick nice pink stems of rhubarb and keep the skin on to improve the colour of the finished product.

 

You need

 

Rhubarb Chutney

 

500g of chopped rhubarb

1 medium onion, finely chopped

100ml Cider vinegar (or white wine vinegar, not the strong stuff !)

1cm fresh ginger finely chopped (I used a tsp of ground ginger as I didn't have any fresh)

200g Sugar (white granulated is fine)

1/2 tsp salt

 

Method

 

Heat the onion, vinegar, ginger, sugar and salt in a large heavy based pan (non aluminium as you are using vinegar and it may react).

 

Boil rapidly for 5 minutes then add the chopped rhubarb. Bring up to a simmer and keep simmering for about 15 minutes until it starts to thicken.

 

If you have sterile jars ready, pour in the hot chutney and screw on the lid while it is still hot, the heat of the chutney will form a vaccum in the top of the jar as it cools.

 

Voila !

 

 

Goes great with pork, duck, ham, lamb chops and cheese sandwiches

 

Christine

[Lesley]

I like the sound of a chutney you can eat straight away