This is one of the easiest chutney recipes I have come across and literally requires placing on the stove top and being allowed to plop away (plopping being the noise it makes as it cooks). I prefer to use outdoor grown rhubarb for the recipe as I find the thick stalks cook down really well and have a more robust flavour, but it works very well with new season forced rhubarbresulting in a lighter coloured and flavoured chutney.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 6 jars
- 2lbs/900g Rhubarb
- 2lbs/900g Sugar
- 1lb/450g Sultanas
- 1 pint Vinegar
- 1 oz/25g Salt
- 1 oz/25g powdered Ginger
- 1 Onion – finely chopped
- ½ teaspoon Cayenne Pepper
- ½ teaspoon ordinary Pepper
- Bring all the above to the boil. Reduce heat.
- Let it plop away till thick and dark brown
- Stir now and then.
- Pour into clean sterilised jars, put lid on and store. Has a long store cupboard life.
- I recommend making the chutney in a large non-reactive or stainless steel pan, keep an eye on the chutney to make sure it is not burning at the bottom.
- This amount takes about an hour to cook and fills 6 one pound jars.
- The rhubarb chutney will keep for several months in sealed jars kept in a cool place but it is not necessary to put it in the fridge.
- A delicious accompaniment to cold meats, cheeses and pies and a star on the Christmas table and especially good with pork pie and a good British cheseboard.
Anne SmithAnn Smith, keeper of the 'Plopping Away' Rhubarb Chutney recipe was a real character, known affectionately as Miss Marples, with her direct manner and keep-out-the-rain tweed hat! She was a really canny Yorkshire homemaker, as well as an all round great mum and grandmother. This chutney recipe has travelled happily along the generations of the Smith Family, with her granddaughters Annabel and Abigail carrying on the annual tradition of The Rhubarb Chutney making, following the lovely handwritten, now rather sticky, recipe card instructions! As wife to her son Mike, I am an honoured sharer of the chutney making team. I look forward each year to using the rhubarb that was transferred from one garden to another, to keep the deemed to be circa 100 year old rhubarb on the go, and keeping the store cupboard topped up with chutney. Recipe courtesy of Irene Myers"
Not sure what the difference is between Raisins and Sultanas, find out here
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