Rhubarb, Redcurrant and Ginger Chutney
Now this is a bit of an odd one since it is not actually a recipe for a chutney that needs to mature, but one for that plethora of rhubarb that is often lurking in the garden. It is somewhat unusual because you can use it straight away, no need to leave it to mature! It goes wonderfully with mackerel and also with goat’s cheese.
Rhubarb, Redcurrant and Ginger Chutney
Calories: 977kcal
Ingredients
- 400 g Rhubarb sliced into small chunks
- 100 g Redcurrants
- 1 medium Onion finely chopped
- 100 ml Vinegar cider or white wine vinegar is good
- 10 mm Root Ginger grated
- 200 g Sugar
- ½ tsp Salt
Instructions
- Trim and wash the rhubarb, then slice it, into relatively fine chunks
- Gently heat the onion, vinegar, ginger, sugar and salt in a wide-based pan until the sugar has dissolved
- Bring to a rolling boil for about 5 minutes, then add the rhubarb
- Reduce the heat and simmer for 10 minutes, then add the redcurrant
- Simmer for another 5 minutes until slightly thickened
- Serve straight away or put it in a sterilised jar for use at a later date … if you can wait that long!
Nutrition
Calories: 977kcal | Carbohydrates: 242g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 1188mg | Potassium: 1588mg | Fiber: 13g | Sugar: 216g | Vitamin A: 408IU | Vitamin C: 81mg | Calcium: 402mg | Iron: 2mg