Rhubarb Chutney (Savoury) Recipe© Copyright 2017. All rights reserved and enforced
Particularly good with cheese and smoked fish.
Number of servings: 500 ml / 1/2 quart
Estimated Prep Time: 15 minutes
Estimated Cooking Time: 20 minutes
Wash the rhubarb stalks, then slice or chop them finely. Set aside.
In a saucepan, place the vinegar, salt, sugar, ginger and onion. Bring to a boil, let it boil for about 5 minutes, then add the rhubarb. Reduce heat and let simmer for about 15 minutes until somewhat thickened.
You may can this in a sterilized jar now, or let cool and refrigerate.
Recipe notesFor vinegar, use either a white wine vinegar or a cider vinegar.
Use about 1/2 inch (1 cm) of a piece of ginger.
You can store this in the fridge for up to 2 months, or can it in a sterilized jar and store for up to a year. Once opened, the canned chutney should be refrigerated and used within 2 months.
Please share this recipe with your friends. They may love it.