Hands up all chutney fiends in the house?! Chutney in sandwiches, cheese on toast, crackers, with boring meals, on the side of a pie, a quick spoonful here and there. Bring. It. On.
I have never posted a recipe and don’t think this is something I’m going to get in to as there are amazeballs food bloggers abounding out there, but simply could not resist letting you know about Sarah Raven’s Quick Rhubarb Chutney.
It is fast to make (necessary criteria for anything I turn my hand to) and is just coming into season so there will be rhubarb coming out of our ears soon. (Yes to THAT.) (Also, do you notice how similar “season” and “ears soon” are- surely “ears soon” was the Olde English and it has evolved into “season” ??? Lulastic : Making Up Facts since 2010)
Quick Rhubarb Chutney with Cardamom (OMG, it’s cardaMOM not MON. I just realised. I am so embarrassed. *adds to list of things I’ve been saying wrong my whole life, like awry. Apparently it’s NOT pronounced OR-REE)
Makes 2 x 500g jars
200ml cider vinegar
400g light brown sugar
2 red onions, chopped,
2 cm fresh ginger, grated
Seeds from 20 cardamom pods
4-5 star anise
Grated zest of one lemon
1 teaspoon salt
1 kg rhubarb cut into 3 cm chunks
Chuck everything apart from the rhubarb in the pan, and bring to the boil. Boil for 5 minutes. Add in the rhubarb and bring to the boil again, reduce heat and and simmer for 15 minutes.
Put in your jars and eat within a month.
HELLO RHUBARB CHUTNEY!!
What are you planning to do with rhubarb? Got a fave chutney number?