Rhubarb Chutney - Vigo Presses Ltd
Telephone How to ...

Rhubarb Chutney

This delicious recipe was contributed by our friend Michael Phillips, who wrote, “Like most good things in life, rhubarb is worth the wait. It can take several years before the crown becomes established, and then the quantity becomes so great that one runs out of ideas of what to do with it, but what better than chutney? I have tried various recipes throughout the years and have found this to be the pick of the crop. Rhubarb chutney, with a hunk of good cheddar cheese and, of course, a glass of cider - fit for a King!”

Ingredients

  • 1.8 kg rhubarb
  • 6 large onions
  • 4 large baking apples
  • 1 head of garlic
  • 1 piece of fresh ginger (palm sized)
  • 1 kg demerara sugar
  • 1.7 litres cider or malt vinegar
  • 1 tbsp salt
  • 1 heaped tsp curry powder
  • 1 kg sultanas

Method

  1. Chop all the fruit and vegetables and put into the base pan of the Mehu Liisa Fruit & Veg Steamer.
  2. Add the vinegar, sugar and spices and bring slowly to the boil, stirring now and again.
  3. Simmer for about two hours until thick - don't forget to stir as otherwise it will stick.
  4. Pour into preheated glass jars and seal tightly.
  5. For the best flavour this chutney needs to mature in a cool dark place for at least three months.

We have placed cookies on your computer to help make this website better. You can change your cookie settings through your browser at any time. Otherwise, we'll assume you're OK to continue. For more information see our Cookie Policy.