Rhubarb Chutney Recipe

Wednesday, 17 July 2013

Hello again everyone and welcome back to my blog. One of the things my BFF Euan (1) has taught me is that food is important and very yummy! I have also learnt how to barter from Mummy (she used to work as a Buyer so is a very good negotiator). With these two skills to hand I recently did a wonderful deal with my lovely Auntie Alison over some rhubarb chutney…

Euan came round to play at our house a couple of weeks ago. We have a beautiful back garden which M&D (2) designed and built. In a corner of our garden we have a big clump of rhubarb. It really loves our garden and grows so quickly that M&D can’t keep up with it (a bit like me!) I therefore decided to cut a deal with Auntie Alison. I said I would give her a big bag full of rhubarb in exchange for some lovely chutney. Auntie Alison is a very good cook so I knew I was on to a winner. I even threw in a couple of turnips as a sweetener to the deal. She totally went for it! Yay!

So, when I went to visit Euan in Glasgow last week Auntie A had a jar of Rhubarb, Date & Ginger Chutney all ready for me. Whoop whoop! So, if you have too much rhubarb in your garden and you want some lovely chutney here is the recipe. Remember you must always get your Mummy or Daddy to help in the kitchen…

Rhubarb & Date Chutney

(courtesy of the clever people at BBC Good Food)

Ingredients:

• 50g fresh root ginger, grated
• 300ml red wine vinegar
• 500g eating apples, peeled and finely chopped
• 200g pitted dates, chopped
• 200g dried cranberries or raisins
• 1 tbsp mustard seed
• 1 tbsp curry powder
• 400g light muscovado sugar
• 700g rhubarb, sliced into 2cm chunks
• 500g red onions

Method:

Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.

Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating. (3)

Hope you enjoy making it as much as I love eating it! I like it best with some yummy bread and a chunk of cheese.

Try out these other amazing rhubarb recipes:

Rhubarb Friands

Rhubarb and Lemon Cake

Lulu

1. Normally I don’t much like boys but Euan is pretty cool. For a boy.

2. To my lovely new readers, M&D = Mummy & Daddy

3. Pah, a month?!! There’s no way we could not eat this for a month! We are already half way through our first jar and I will soon be doing my Oliver Twist impersonation!