Rhubarb and Ginger Chutney
A superb speedy chutney that is quick to prepare and quick to cook. It adds a fresh and spicy kick to cheese, roasted vegetables and many other dishes. It also goes well with curry.
Accompaniment, Jams, Chutneys etc
chutney, ginger, quick, rhubarb
topped and tailed rhubarb - roughly chopped
onion - peeled and finely chopped
lump root ginger - peeled and finely chopped
red chilli - seeds removed and finely chopped
small piece cinnamon stick
golden caster sugar
(I used cardamom sugar)
Place all ingredients into a medium-sized saucepan and place on a low heat, stirring occasionally until the sugar has dissolved.
Bring to a simmer and leave to cook uncovered for 15 minutes or until the rhubarb has collapsed and the mixture is no longer watery. Stir occasionally.
Pour into warm sterilised jars and seal.
Store in a cool dark place for up to six months.
Although like most chutneys, this is best left to mature for a while, it's still good eaten on the day of making.
Makes 2½ small jars.
Recipe from Choclette @Tin and Thyme