Rhubarb Chutney
Core recipe
2lbs fresh rhubarb, coarsely chopped
1
onion
150ml cider vinegar
3 heaped dessertspoons granulated sweetener
2 oz chopped fresh dates
1 teaspoon grated root ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon curry powder
In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sweetener, dates ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
Remove from heat and allow to cool to room temperature.
150ml cider vinegar
3 heaped dessertspoons granulated sweetener
2 oz chopped fresh dates
1 teaspoon grated root ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon curry powder
In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sweetener, dates ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
Remove from heat and allow to cool to room temperature.
To freeze:
Allow to cool completely. Spoon into containers and freeze for up to 1 year.
To serve: Thaw
in refrigerator overnight.
This is fantastic with roast pork or gammon, a lovely change from apple sauce.
It can be kept in a jar in the fridge for up to a week
This is fantastic with roast pork or gammon, a lovely change from apple sauce.
It can be kept in a jar in the fridge for up to a week
