Thursday, May 20, 2010

Rhubarb Chutney

Rhubarb Chutney

This is a British condiment that I love!  Used on meats and with cheese.

Makes 1 500ml jar


  • 2 c rhubarb
  • 1 medium onion, finely chopped
  • 1/2 c. cider vinegar or white wine vinegar
  • 1/2 inch piece fresh ginger, finely chopped
  • 3/4 c. sugar
  • 1/2 tsp salt

1. Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. You could do this along a slight diagonal for effect.
2. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. Bring to a rolling boil for about 5 minutes, then add the rhubarb. Reduce the heat and simmer for 15 minutes, until slightly thickened. If you're making the chutney to use at a later date, you can put it into a 500ml sterilized jar, still hot, at this point.
Just allow to cool for a bit and serve.