Rhubarb and Ginger Chutney
A community recipe by Recipe LadyNot tested or verified by Nigella.com
Introduction
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.
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.
Ingredients
Serves: 20
- 1 kilogram rhubarb (washed and cut into pieces about 1 inch square - mine was frozen as I stockpile it throughout the year, just cook from frozen)
- 350 millilitres red wine vinegar
- 650 millilitres malt vinegar
- 4 cloves garlic (peeled and finely chopped)
- 545 grams raisins
- 455 grams dates (chopped into quarters)
- 470 grams sugar (I used demerara but any sugar will do)
- 2 tablespoons salt
- 1 tablespoon cayenne pepper
- 115 grams stem ginger in syrup (in syrup, chopped finely)
- 2⅕ pounds rhubarb (washed and cut into pieces about 1 inch square - mine was frozen as I stockpile it throughout the year, just cook from frozen)
- 12¼ fluid ounces red wine vinegar
- 22⅚ fluid ounces malt vinegar
- 4 cloves garlic (peeled and finely chopped)
- 19 ounces raisins
- 16 ounces dates (chopped into quarters)
- 17 ounces sugar (I used demerara but any sugar will do)
- 2 tablespoons salt
- 1 tablespoon cayenne pepper
- 4 ounces stem ginger in syrup (in syrup, chopped finely)
Method
Rhubarb and Ginger Chutney is a community recipe submitted by Recipe Lady and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Top tip - write the labels before you stick them on. It is hard to write on a curve. Is it just me who's made this school girl error?
The chutney keeps for about a year so you can make, forget about it and then produce at Christmas for stocking fillers and look super organised. I should warn you that this chutney is a little on the gingery side. Reduce if you're not in a gingery mood.
Top tip - write the labels before you stick them on. It is hard to write on a curve. Is it just me who's made this school girl error?
The chutney keeps for about a year so you can make, forget about it and then produce at Christmas for stocking fillers and look super organised. I should warn you that this chutney is a little on the gingery side. Reduce if you're not in a gingery mood.
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What 1 Other has said
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Posted by Adviser1958 on 20th May 2014
Show more commentsI tried this last Sunday and have already had to share the recipe with a half dozen friends and colleagues. (it's only Tuesday) It's a lovely base recipe but I had the effrontery to alter it a bit. I added turmeric, English mustard powder and mustard seed to the spices and used a mix of Dates and dried apricots. Rather than stem ginger in syrup, I grated fresh ginger to the same weight. I also added a couple of coarsely chopped onions. Seems to work, especially good on cheese scones.