Spicy Rhubarb Chutney
| Published: 29th April 2008 19:38 |
A perfect way of using up that glut of rhubarb and preserving a little summer sunshine. I like this chutney with cheese or, even better, pork pie on a picnic in the middle of summer. Like all chutneys it is better eaten after 3 months maturation, this allows the flavours to combine and the sharp vinegar flavour to be less pronounced.
Makes: 2 1lb (450g) jars
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Ingredients
500g Rhubarb, washed and trimmed
200g Soft Brown sugar
6 Shallots, peeled and finely chopped
1 Star anise
1 Cinnamon stick
2 whole Cloves
3 cloves Garlic, chopped
1/4 inch piece of Ginger, grated
100g Tomatoes, roughly chopped
50g Sultanas
200ml Wine vinegar
1 Orange
Method
1. Place the rhubarb into a large saucepan with 1 tbsp of water and add the sugar. Cover and cook over a medium heat, until softened.
2. Add the chopped shallots, spices, garlic, ginger, sultanas and tomatoes. Cook for a further 5 minutes stirring well.
3. Add the vinegar, orange juice and the zest of the orange, stir well and reduce the heat. Gently simmer for 2 hours, until most of the liquid has evaporated. Carefully check the seasoning, remember that the seasoning will be less pronounced when the chutney is cool, and leave to cool. Store in clean*, airtight jars
*The best way to sterilise jars is to wash them in the dishwasher and then in to a low oven (80-100oC) for 10 minutes.
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