Rhubarb Chutney

Name: Rhubarb Chutney
Yield: Fills 1 small Kilner jar
Cuisine: British
Ingredients: 50 ml olive oil; 1 kg rhubarb, cut into chunks and washed; 500 g light brown sugar; 200 ml red wine vinegar; 2 onions, peeled and sliced into half-moons; 1 large knob of fresh root ginger, peeled and cut in half; salt and pepper; salt and pepper

Preparation info

Fills
1 jar

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

You may think this an unlikely partnership at first, but I recommend this chutney with grilled mackerel or salted pork.

Ingredients

2 onions, peeled and sliced into half-moons
1 large knob of fresh root ginger, peeled and cut in half
50

Europe
United Kingdom
Preserve
May
Gluten-free
Summer
Spring
June
Vegan

Method

Sweat off the onion and ginger in the olive oil in a heavy-based saucepan. Add the rhubarb, sugar and vinegar and stew down gently for about 1 hour until jammy in texture.

Season and serve.