Rhubarb chutney

Rhubarb chutney

By
From
The Natural Cook
Makes
500 g
Photographer
Laura Edwards

If you have an abundance of rhubarb, making chutney is the best and tastiest thing you can do.

Ingredients

Quantity Ingredient
Stewed rhubarb with sultanas, rum and dark sugar
see method for extra ingredients

Method

  1. When boiling 1 quantity stewed rhubarb with sultanas, rum and dark sugar, add a thumb of root ginger, grated, 1 small finely chopped onion, 80 ml cider vinegar, 1 teaspoon ground coriander and a generous pinch of salt. Boil for five minutes, then pot into a hot sterilised 500 g jar while still hot. Seal.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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