1910 Rhubarb Chutney

1.5 kgs of Rhubarb cut up and ready to be turned into chutney

And an hour and a bit later.

My Rhubarb's growing well and I saw a recipe for rhubarb chutney so as they say one thing lead to another.

I didn't dissolve the sugar enough and most of it sunk to the bottom of the pan and toffied itself there but it still turned out alright.

I've only had a small taste and with 1 teaspoon of extra hot chillie powder it certainly has a nice kick to it but you don't lose the rhubarb taste or the sweetness from the sugar.

I'll leave it for a month or so and give it a good taste test but I think this will be a keeper.

Here goes the recipe

1910 Rhubarb Chutney

• 1.5kgs chopped rhubarb
• 500g onion' chopped
• 500ml vinegar
• 750g sugar
• 1 tsp salt
• 1tsp nutmeg
• 1tsp mixed spices
• 1tps ground cloves
• 1tps cayenne (optional)
• 1tps curry powder

Method

1. Combine all ingredients and boil for one hour, making sure all sugar is dissolved before you reach boiling.
2. Bottle and seal in sterilized jars
3. Leave for a month or two to mature before use.
4. And that's it. Here is a link to the recipe I used. 1910 Rhubarb Chutney from Best Recipe's

Cheers

Chutney Stewart