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Hot & Spicy Rhubarb Chutney

Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Jams and Chutneys
Cuisine: English
Keyword: black pepper, cayenne pepper, ground ginger, onion, rhubarb, sultanas
Servings: 1.5 kg
Calories: 2459kcal
Author: Chief Cook and Bottle Washer

Ingredients

  • 1 kg Rhubarb without leaves and root
  • 675 g Light Muscovado Sugar
  • 500 ml Apple Cider Vinegar
  • 2 Onions finely chopped
  • 225 g Sultanas
  • 2 tbsp Wholegrain Mustard
  • 1 tsp Ground Mixed Spice
  • 1 tsp Ground Ginger
  • 1 tsp Ground Black Pepper
  • 1 tsp Sea Salt
  • ½ tsp Cayenne Pepper

Instructions

  • We tend to peel the rhubarb just to get rid of any stringy bits from the outside (plus we can use older rhubarb from the garden). Chop it into small lengths of about 2.5cm long. Put all the ingredients into a pan and heat gently until all of the sugar has disolved
  • Once the sugar has disolved, bring to a gentle boil. Keep the boil going until the chutney has reached a dark brown colour and you can pull a wooden spoon through it and it will hold as if the seas have parted. This will take a while but it is worth it!
  • Sterilise some jars ready for the chutney and, when it is ready simply pour into the jars. We use a jam funnel because it is a bit easier but it really doesn't matter what you use as long as it ends up in the jar! You can eat this straight away but it gets better with age!! 3 months is perfect but we've even kept it 5 years and it has been perfect!

Nutrition

Calories: 2459kcal | Carbohydrates: 612g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1965mg | Potassium: 4185mg | Fiber: 22g | Sugar: 541g | Vitamin A: 986IU | Vitamin C: 70mg | Calcium: 1115mg | Iron: 9mg