Recipe for Spiced Rhubarb Chutney
Ingredients
- 3lb rhubarb
- 1lb onions
- 1lb eating apples
- 8oz dates
- 8oz dried apricots
- 2 pts white wine vinegar
- 2lb 4oz soft brown sugar
- 4 tspn salt
- 1 tspn cayenne pepper
- 1 tspn ground cloves
- 1 tspn cinnamon
- 2 tspn ground ginger
Method
Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil, stirring now and again.
Simmer for about two hours (don't forget to stir as it will stick) until thick.
Pour into heated jars and seal.
Notes:
This is edible from the word go but if malt vinegar is used instead of white wine then it will need at least three months to mature.
You can substitute fresh ginger finely chopped instead of the dried if you prefer.
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Making Your Own Chutney?
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Comments on Recipe for Spiced Rhubarb Chutney
kathryn barker @ 10:58 am
this is delicious, although I have to admit I did also add a few sundried tomatoes as well. Definately one I will be making again. thank you
Jane Preston @ 10:47 pm
Fantastic full flavoured chutney. Will be making this one again.
sue b (sowerby thirsk) @ 3:01 pm
Great chutney – made it last year and this – can't seem to keep it all though as everyone asks for it! Added a bit of chilli this time. Definetly worth storing as the flavouir develops after a couple of months(if you can resist!)
chris @ 2:36 pm
i made this chutney as with everyone else – it is delicious- i have passed it on to so many peole down our alotment all who have more rhubarb than they know what to do with. i made some for my dad who has a gluten allergy and used the white wine whereas for us i just used malt vinegar which is cheaper but still tastes fantastic.To say it tastes as good as if you bought it from a shop is meant to be a compliment – ABSOLUTELY THE BEST !thanks
mandy banks @ 9:31 pm
entered this chutney in the Wensldale Show and won 2nd prize. its certainly a winner at our house.
Tina @ 10:44 pm
Thank you soooo much for this! Have made it two years running & it is really successful!
Jeannie @ 9:29 pm
This sounds a wonderful chutney, I will make it as soon as the rhubarb is ready. Last year I told my husband that there is too much rhubarb on our allotment, I only need a couple of roots, and it takes up too much room. I am going to regret this. Anyway, could you tell me, do I chop every thing up into neat cubes? So it is easy to spread? Thankyou. from Jean
Jacquie @ 7:41 pm
This is the best home made chutney I have ever tasted – absolutely fantastic. Thank you very much.
Terri @ 9:10 am
WOW – one of the very best chutneys I have ever made. My family LOVE it. I did tweak it by grinding up about 6-8 dried red chillis, as we have a chilli addiction (!), and I also used 50/50 white wine vinegar and malt vinegar, which helps the costing. But it is absolutely superb.