Spicy Rhubarb Chutney

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Prep Time10

Cook Time45

Course: Jams and Chutneys

Cuisine: English

Keyword: brown sugar, ginger, onion, red chilli

Servings: 190ml jars

Calories: 349kcal

Author: Chief Cook and Bottle Washer

1 large White Onion finely chopped
3 cm Root Ginger grated (hot tip: freeze root ginger before peeling and grating, it makes it much easier!)
1 Red Chilli finely chopped
500 g Rhubarb as fresh as you can get
125 ml Cider Vinegar white wine will do if you don't have any
220 g Soft Brown Sugar
½ tsp Salt

Warm the onion, ginger, chilli sugar, salt and vinegar in a wide bottomed pan. Once it has all begun to amalgamate, bring to a rolling boil for about 5 minutes
Meanwhile, take your rhubarb and cut it into pieces about 2.5cm in length. (Our rhubarb comes straight from the garden, so we tend to wash it and use a vegetable peeler just to get rid of any stringy outer skin - supermarket bought will probably not need this.)
When the rhubarb is chopped and the sugary vinegar mixture has had its boil, add it to the pan, reduce the heat to medium and cook until thickened. You will know when it is about right because you can drag a spoon through the chutney and you will see the bottom of the pan
Pour into sterilised jars and leave to cool. You can use this chutney straight away but it will also mature if left for a month or so