Rhubarb chutney

Rhubarb chutney

This fruity chutney will keep for a year. If you don't have a very large pan make half the quantity

By , 21 September 2015

(19 votes)

Rhubarb chutney

  • 1 Hour 45 Mins

  • Serves: 150

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Nutritional Info
Each 10g serving contains

  • Energy

    88KJ

    21KCAL

    1%

  • Fat

    0.0g

    low

    0%

  • Saturates

    0.0g

    low

    0%

  • Sugars

    3.0g

    high

    3%

  • Salt

    0.07g

    med

    1%
of your reference intake.
Typical energy values per 100g: 88kJ/21kcal.
Ingredients
  • 400g rhubarb, cut into 1cm pieces
  • 1 orange, zest and juice of
  • 300g Bramley cooking apples (weighed, peeled and cored), cut into 1cm pieces
  • 300g red onion, chopped
  • 550ml red wine vinegar
  • 550g granulated sugar
  • 250g dried apricots, cut into small pieces
  • 100g sultanas
  • 2 tsp mustard seeds
  • 25g grated root ginger
  • 1/2 tsp salt
Method

  • Note: This recipe makes enough for 3x500g jars, the nutritional information refers to a teaspoon of chutney.

  • Put all the ingredients in a very large pan and heat gently, stirring, until the sugar is dissolved.

  • Bring to the boil, turn down the heat and simmer for 1 hour 15 minutes or until it is a chutney-like consistency. Stir often (taking the spoon right into the corners of the pan), especially towards the end of cooking, to prevent it catching on the base of the pan.

  • Meanwhile, pre-heat the oven to 150C/130C Fan/Gas 2. Wash old jam, pickle or storage jars in hot soapy water. Rinse in hot water, then put the jars in the oven for 20 minutes to sterilise.

  • Leave the cooked chutney to cool for 15 minutes, put in the jars and add lids. Makes 3 500g jars.