A delicious rhubarb chutney
Here is a very simple recipe for a tasty, cheap and fun rhubarb chutney that will store well for over a year. It goes fantastically well with rabbit or goat's cheese.
The ingredients can be altered to your personal preferences and varied according to what you have in your pantry. Initiative and imagination are paramount to frugal cookery!
- 200g Rhubarb
- 200g Granulated Sugar
- 2 large onions, coarsely chopped
- 500g Raisins
- Nutmeg, a decent amount
- Malt vinegar - a good glug
- Chili powder - to taste
- Carrot Wine (optional, or use shop bought wine if you have not discovered the joys of home brew)
- Boiling water, enough to cover the fruits
- Salt, a decent shake
- Chop the rhubarb into bite size chunks, a variety of sizes makes for an interesting chutney.
- Add this to your stock pot along with the other ingredients.
- Pour over a decent glug of carrot wine and cover the ingredients with boiling water.
- Bring to the boil for approx 10 mins, then reduce the heat and simmer for an hour, or until the liquid has become absorbed or reduced.
- Add your vinegar about ½ hour from the end of the simmer.
- Put your chutney mix into your sterilized chutney jars.
18 months later, we decided to crack open our homemade rhubarb chutney, we have carried out a review of the chutney we've made a while back. How long does a chutney last in the cupboard? 18 months later - it is perfect!