Rhubarb Chutney.

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.

Rhubarb chutney recipe

I searched for a few recipes. This one from BBC Good Food  and this one from Delicious.co.uk both look good. I adhered to the basic proportions and adjusted the ingredients to what I had to hand.

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

View original post 108 more words

One thought on “Rhubarb Chutney.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s