Rhubarb Chutney
Over the years I’ve learned that some recipes are simply too good to lose.
Unfortunately, paper recipes don’t survive very long in my kitchen and, since I’m both lazy and blessed with truly terrible handwriting, my handwritten recipes are about as easy to decipher as ancient hieroglyphics.
For a while I started bookmarking recipes I really liked. That worked perfectly—right up until I realised that food bloggers apparently don’t keep paying for web hosting for the rest of my life just so I can keep cooking their recipes. One day your favourite recipe simply leads to a 404 error.
This is one of those recipes that would have disappeared if I hadn’t printed the entire webpage to OneNote. The original came from Petter Knutsson’s blog and was called The Only Rhubarb Chutney Recipe You’ll Ever Need.
Since the blog no longer seems to exist, I thought the recipe deserved a new home on the internet.
I haven’t changed it very much. A little more curry, considerably more fresh ginger, two medium-hot chilies and a few extra dried apricots. The ground ginger, however, didn’t make the cut.
Rhubarb Chutney
Ingredients
First Cook for 10 minutes:
- 500 g rhubarb
- 2 red onions
- 1½ tbsp white vinegar
- 75 ml water
Then add:
- 500 g sugar
- 5 tbsp ginger freshly grated
- 2 tbsp curry powder
- 2 tsp salt
- 2 medium hot chilies
- 8 apricots dried
Instructions
- Combine the rhubarb, red onions, vinegar and water in a large saucepan.
- Bring to a boil and simmer for 10 minutes.
- Add the sugar, fresh ginger, curry powder, salt, chopped chilies and dried apricots.
- Stir well and simmer gently for about 30 minutes, stirring occasionally.
- Spoon into hot, sterilized jars and seal immediately.
Notes
- Fresh ginger gives a brighter flavour than ground ginger.
- Adjust the amount of chili to suit your taste.
- The chutney develops a deeper flavour after a few days.
- Excellent served with grilled meats, cheese boards or curries.
Storage
I preserve my chutneys using water bath canning for a longer shelf life.If you don’t want to can them, use a suitable preserving agent according to the manufacturer’s instructions.
Stored in a cool, dark place, unopened jars will keep for up to one year.
Once opened, refrigerate.
