Rhubarb Chutney

This homemade rhubarb chutney combines tart rhubarb with fresh ginger, curry, chili and dried apricots to create a rich, flavourful preserve that's just as good with cheese as it is alongside grilled meats.

Course Chutney

Cuisine Indian

Keyword chili, chutney, curry, ginger, homemade chutney, preserves, Rhubarb, rhubarb chutney

Total Time 55

Servings 4

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.