Rhubarb Chutney

For a great accompaniment to cooked meats and cheese, try Mike Robinson's tangy-spiced rhubarb chutney
By Mike Robinson
Rhubarb Chutney
  • Rating:
  • Serves: makes 2 x 400g jars
  • Cook Time: 2 hours 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 500 g rhubarb
  • 200 g brown sugar
  • 6 banana shallots, peeled and finely chopped
  • 1 tbsp thyme, leaves only
  • 1 star anise
  • 1 cinnamon stick
  • 1 clove
  • 3 cloves garlic, chopped
  • 100 g cherry tomatoes
  • 200 ml red wine vinegar
  • 1 lemon, juice and zest

Method

1. Place the rhubarb into a saucepan with a drop of water and add the sugar. Cook on a medium heat, until softened.

2. Add the shallots, spices, garlic and tomatoes. Cook for 5 minutes.

3. Add the red wine vinegar and lemon juice and zest. Simmer for 2 hours, until most of the liquid has evaporated. Check for seasoning and leave to cool. Store in clean, airtight jars.

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