I admit it, I am a hoarder. My kitchen cupboards are filled with half used…
Chutney is one of those things I have learnt to make recently. I always thought that there was some dark art involved, but it is actually really simple to make. My first try, Date and Cranberry chutney was a success. I love the way that all the ingredients are in the pan and suddenly they become chutney. It really is a magical process.
I had some rhubarb and I wondered if it would be possible to make some chutney out of that. I love rhubarb and I thought that rhubarb chutney would go well with cheese or smoked mackerel. In fact it works well, adding a touch of Summer when spread on cheese and crackers. It adds a new dimension to a ploughman’s lunch, elevating the simple into something more spectacular.
I served with crackers, and cheese. One of the cheeses I picked up at our local farmers market, they had a lovely selection of home made cheese. This one is Drunken Monk, named after the wine that has been added into it. It has a lovely mellow flavour. They also had a Sticky Toffee cheese which my son said tasted like cheesecake and many others. I love farmers markets, there are always different things to try. The trouble is I always spend too much, the stalls are always so enticing.
The rhubarb chutney worked really well, it has a slightly tart flavour which brings out the taste of the cheese nicely. The rhubarb chutney can be placed into sterilised jars and kept in the cupboard. Once open it should be consumed within eight weeks. There are many different ways to sterilise jars, I use boiling water but found out recently that they can also be sterilised in the microwave. This part of the process should not be skipped, it ensures the chutney keeps longer.
- 500 g rhubarb
- 100 g sultanas
- 1 onion
- 2 tsp ginger
- 200 g sugar
- ½ tsp salt
- 100 ml white wine vinegar
- Chop the rhubarb and onion into small pieces and place into a pan with the other ingredients.
- Bring to a boil and allow to boil for five minutes.
- Reduce heat and allow to simmer for around fifteen minutes until a chutney like consistency is formed.