Just the name of this chutney makes me think of those fabulous rhubarb and custard sweets I used to buy by the quarter before catching the school bus. I'd keep the little white paper bag in my blazer pocket and periodically pop one into my mouth whenever a teacher turned to write on the blackboard. Delicious and naughty though not great for my dental health I'm sure. Like nearly all chutney this is easy to make but requires some patience before you try it. It needs around 3 months to mature and take the acidic edge off it. If you don't like or have any rhubarb you could substitute apples or in fact, pretty much anything. My father in law made a wonderful beetroot chutney last year that won second place at the village fete. It's in our fridge as I type. NB: Making chutney does produce a vinegary aroma that permeates the entire house and indeed your clothes. I love the smell but in case your living companions don't it might be best to make this when everyone's out. And open a window. And put the extractor fan on. And open the back door. And maybe make it in your underwear though do wear an apron as it has a tendency to spit a little. It's a rude chutney.
Recipe posted by Recipe Lady