Never thought of chutney with sausages; this is a must try…
I’m a chutney addict and I adore rhubarb. Husband will tell you, I’m a far nicer person during rhubarb season. Why, oh why, did I never think of making this before? Now I can extend rhubarb season in the best possible way.
I tasted one teeny spoonful of rhubarb chutney at Litfest and knew that, come hell or highwater, I needed more.
Here’s what I threw into a large pot:
1 lb (450g) rhubarb, chopped.
1 cooking apple (it weighed 200g)
1 red onion
1 Tbsp fresh, finely grated, ginger
6 oz (200g) dark muscovado sugar
2 oz (60g) sultanas
½ tsp mixed spice
1 tsp garam masala
1 tsp chinese five spice
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