Of all the delicious desserts and drinks one can make with rhubarb, chutney is by far my favourite one ! It’s both spicy and sweet, perfect with meat or cheese. Unlike the famous mango chutney, it’s made with more locally sourced ingredients.
Furthermore, it preserves remarkably well (we found some jars in the basement from last year and they were still good 😅).
Ingredients :
500gr Rhubarb, peeled and diced
2 red onions, finely chopped
1,5 Tbsp 24% white vinegar
75ml water
5dl light brown sugar
1 tsp ground ginger
2 tsp salt
1,5 Tbsp curry
2 red chilis, finely chopped
6 dried apricots, finely chopped
You may think it’s a lot of sugar, but it’s actually the key to the preserving process. So trust the recipe on it. You can replace the brown sugar with white refined sugar. I have never tried with alternatives for sugar, so I can’t predict how it would keep if you were to use another kind of sweetener.
Recipe :
1. In a large cooking pot, add the rhubarb, onions, water and vinegar and cook for about 10 minutes (until soft).
2. Add the rest of the ingredients and let it simmer for 30-40 minutes. Stir it regularly and carefully as the bottom of the pot can become quite “explosive” at times.
3. Pour the mixture in glass jars and let it rest in a cool place for 3 weeks before consumption.
Et voilà !
As mentioned earlier, it preserves pretty well on its own. However, if you’re unsure, you can freeze it or leave it in the fridge. You might forget it there, but no worries, it will still be delicious (and mold free) !