Easy rhubarb chutney
An easy rhubarb chutney recipe that can be adapted to suit your taste. Serve with cold meat and cheese for a simple meal.
An easy rhubarb chutney recipe that can be adapted to suit your taste. Serve with cold meat and cheese for a simple meal.
For a British classic try this rhubarb chutney as part of an easy Ploughman's lunch with cold meat, cheese and pickled onions. As a tasty snack try it spread on cream crackers or Ryvita with cheese or sliced vegetables such as cucumber or tomato.
The ratios of vinegar and sugar to vegetables should be kept broadly similar but the beauty of making chutney is that the ratio of ingredients doesn’t have to be as clinically accurate as it does for something like baking, making this a really quick and easy way to use up any end of season rhubarb. It can be bulked up with other vegetables (such as courgettes or either red or green tomatoes) or even apples if you don't have quite enough rhubarb.
If you like a bit more heat you can either add more ginger and/or add a few sprinkles of dried chilli flakes.
For a winter-warming, Christmassy taste try adding half-a-teaspoon of allspice plus a stick of cinnamon and a star anise at the same time as you add the rhubarb, not forgetting to remove the star anise and the cinnamon before bottling!
This simple rhubarb chutney recipe can be used as an all-purpose template; you can substitute some or all of the rhubarb for almost anything that’s in season, including runner beans, tomatoes, or courgettes, so if your greengrocer is selling slightly over-ripe veg cheaply you can snap it up and turn it into chutney!
Still more rhubarb to use up? Try this recipe for rhubarb cordial.
(Hero image credit: Getty)
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