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Rhubarb and Ginger Chutney

A community recipe by

Not tested or verified by Nigella.com

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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

Metric Cups
  • 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 ounce red wine vinegar
  • 22⅚ fluid ounce 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.

  • Put the rhubarb and garlic into a very large saucepan (stock pots are ideal) and then pour over the vinegar. You want there to be at least 4 inches between the vinegar and the top of the pot.
  • Boil with the lid off until the rhubarb is soft. Then add everything else on the list and boil gently, lid off, for about 45 mins giving an occasional stir to check the chutney hasn't started to stick.
  • The chutney is ready when you can drag a wooden spoon through the middle and still leave a kind of parting of the chutney sea.
  • You need to leave the chutney to cool slightly and then spoon very carefully (ever been burnt by hot chutney? I have, it's not great) into sterilised jars, using oven gloves to hold the glass.
  • Until recently I was not a dishwasher owner so had to wash jars in warm soapy water, rinse and then put into an oven Gas 2 for about 30 mins until very hot and dry. Now I just shove them into the dishwasher and run the hottest setting. Marvellous.
  • Anyway, I digress. Once you have filled the jars almost to the top just leave to cool slightly and then put the lids on. Label with the contents and date just in case you forget what on earth the brown chutney was made from and leave for 3 months before enjoying on cheese sandwiches, ham sandwiches, toasted wraps with goats cheese, crackers laced with Stilton... and so on and so forth.
  • 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.

  • Put the rhubarb and garlic into a very large saucepan (stock pots are ideal) and then pour over the vinegar. You want there to be at least 4 inches between the vinegar and the top of the pot.
  • Boil with the lid off until the rhubarb is soft. Then add everything else on the list and boil gently, lid off, for about 45 mins giving an occasional stir to check the chutney hasn't started to stick.
  • The chutney is ready when you can drag a wooden spoon through the middle and still leave a kind of parting of the chutney sea.
  • You need to leave the chutney to cool slightly and then spoon very carefully (ever been burnt by hot chutney? I have, it's not great) into sterilised jars, using oven gloves to hold the glass.
  • Until recently I was not a dishwasher owner so had to wash jars in warm soapy water, rinse and then put into an oven Gas 2 for about 30 mins until very hot and dry. Now I just shove them into the dishwasher and run the hottest setting. Marvellous.
  • Anyway, I digress. Once you have filled the jars almost to the top just leave to cool slightly and then put the lids on. Label with the contents and date just in case you forget what on earth the brown chutney was made from and leave for 3 months before enjoying on cheese sandwiches, ham sandwiches, toasted wraps with goats cheese, crackers laced with Stilton... and so on and so forth.
  • 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.

    Tell us what you think

    What 1 Other has said

    • I 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.

      Posted by Adviser1958 on 20th May 2014
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