Jars of chutney

Rhubarb chutney recipe, July 2018

It is July, and here in West Wales we are enjoying a fabulously hot and sunny summer. In the garden everything is growing well and there are plenty of harvests to be made. Rhubarb is thriving and there is plenty to pick. Of course you can enjoy rhubarb pie and crumble and compote, but if you have plenty, why not make a delicious chutney to enjoy later in the year?

One and a half pounds weight of rhubarb, topped and tailed and cut into chunks, made five jars, approximately three pounds weight of finished chutney.

Ingredients

1.5 lb chopped rhubarb

1.5 lb soft brown sugar

6oz  chopped soft prunes

1 pint vinegar

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1 tablespoon salt

1/2  tablespoon chilli flakes

1 Small red onion chopped Small

3 cloves chopped fresh garlic

Method

Bring all of the ingredients to the boil in a heavy bottomed open pan, turn down to a simmer and leave for an hour, stirring occasionally.  When ready, the chutney will be dark brown and soft and you will be able to part  it with a wooden spoon.

Whilst the chutney is cooking, prepare your jars and lids. I give mine a good wash and then stand them on wet newspaper in a medium oven for half an hour to sterilise. If you have a dishwasher, you can sterilise them in that.

Bottle and lid the chutney whilst it is hot.

It can be used straight away, and is delicious, but if you can leave it for three months, the flavours will develop and it will be sensational!