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Emma Dean’s Rhubarb Chutney Recipe

Rhubarb Chutney for Denis

  • 1 bunch of rhubarb, trimmed of leaves and chopped into 2cm pieces
  • 1 granny smith apple, cored and chopped (leave the skin on)
  • 1 onion, peeled and chopped
  • 250g brown sugar
  • 200ml apple cider vinegar
  • 100g cranberries
  • 1 or 2 teaspoons of Keens curry powder (depending on taste) 
  • 1tbs mustard seeds
  • 1 cm ginger – grated

Method:

Combine all ingredients and cook over medium heat until thick and jammy ? about 15 -20 minutes.

Put hot chutney into sterilised jars.

Good to eat now, or in the months to come!

Great served with cheese on a biscuit!

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