Rhubarb chutney from Notes from the Jam Cupboard by Mary Tregellas
Makes 6–7 x 340 g (12 oz) jars
Keeps for 12 months
- 3 small red onions, chopped
- 300 ml (10 fl oz) white wine vinegar
- 5 cm (2 in) piece of fresh root ginger, finely chopped
- 1 tsp ground ginger
- 150 g (5½ oz) raisins
- a pinch of ground cinnamon
- seeds from 12 cardamom pods,
- lightly crushed in a pestle and mortar
- 1 kg (2 lb 4 oz) rhubarb, cut into 2 cm (¾ in) pieces
- zest and juice of 2 oranges
- 400 g (14 oz) granulated sugar
1. Put the onions, vinegar, fresh root ginger, raisins and spices in a preserving pan, bring to the boil then turn off the heat and leaveto infuse for at least 10 minutes. This gives you time to cut up the rhubarb (kitchen scissors make light work of this) and prepare the oranges.
2. Add the rhubarb, sugar, orange zest and juice to the pan. Bring slowly to the boil, stirring until the sugar has dissolved. Simmer gentlyfor 30 minutes, stirring from time to time. It will be a soft consistency but should not be too liquid. Pot into hot sterilized jars (see page 18 of Notes from the Jam Cupboard).
Ideally leave it for a few weeks to mature. I can rarely wait that long.
Notes From The Jam Cupboard by Mary Tregellas was published by New Holland Publishers in April 2012, priced £14.99. Buy this book at a discount from