This batch of Rhubarb was destined for chutney, and I scoured books for an easy recipe for a rookie to make. As usual, in the end I used ingredients and methods from several recipes, to hopefully create a successful chutney. This is what I did.
Ingredients (makes 3 jars) –
600g Rhubarb – washed, trimmed and sliced
300g Soft Brown Sugar
2 Medium sized red Chillies – chopped
3 small red Onions – chopped
125ml Cider Vinegar
Put all the ingredients into a large pan, boil, then reduce and simmer for 30 minutes until thick and glossy. Pour into sterilised jars. Keep fingers crossed for a couple of months, until it’s tasting time !