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Rhubarb and ginger chutney recipe
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Created by The Tesco Recipes team
If you love homemade chutney, you'll love this tangy, warmly spiced chutney recipe starring spring rhubarb (although you could use slightly sweeter forced rhubarb in winter). The vivid pink colour is so attractive, but it's the intense flavour that will really bowl you over. Enjoy with cold cuts, cheese or whatever you fancy. See method
Ingredients
- 1 onion, finely chopped
- 15g fresh ginger, grated
- ¼ tsp mixed spice
- 90ml apple cider vinegar
- 100g light soft brown sugar
- 1 small eating apple, grated
- 400g rhubarb, chopped into 2-3cm pieces
Each serving contains
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Energy
75kj
17kcal
1%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
4g
4%
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Salt
0g
1%
of the reference intake
Carbohydrate 3.8g
Protein 0.2g
Fibre 0.4g
Method
- Add the onion, ginger, mixed spice, vinegar and sugar to a saucepan. Cook over a low heat until the sugar has dissolved, then bring to a simmer and bubble gently for 5 mins.
- Add the apple and rhubarb, then cook for 15-20 mins, stirring every few mins, until thickened and the rhubarb has broken down.
- Season, then spoon into sterilised jars* and leave to cool. It’ll keep for 3-6 months in a cool, dark place. Once opened, store in the fridge for up to 2 weeks.
Tip: Try serving it with cheese and biscuits, alongside roast chicken, or in sarnies.
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
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