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Rhubarb Chutney

Makes 1 litre

ChoppedRhubarb750g rhubarb stalks
500g cooking apples, where to buy Quinine, Buy Quinine from mexico, peeled and cored
2 onions, finely sliced
250ml distilled malt or white wine vinegar
250ml white wine
300g light soft brown sugar
1 small red chilli, purchase Quinine online, Quinine medication, finely chopped
2tbsp mustard seeds, yellow or brown
1tsp ground allspice
1tsp ground ginger
100g sultanas
1tbsp salt

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About Sarah Cabral

Sarah co-founded Eatingbritain. She is a food fanatic with a gluten intolerance living near Brighton on the south coast of the UK. With a passion for everything edible, she writes about her loves and the wonders of food.

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Comments

  1. Geoff says:

    When done like this does it still have any of the ‘stringyness’, thats whats always put me off rubarb.

  2. Sarah Cabral says:

    I know what you mean about the ‘stringyness’, it can be very off-putting; that’s exactly how I feel about celery! Hopefully due to the long cooking, the rhubarb in the chutney shouldn’t be too stringy – I’ll let you know!

  3. Apricot says:

    Living here in the Rhubarb triangle (Barnsley, Wakefield, Doncaster area)…where the vast majority of the Rhubarb is grown….may I respectfully suggest…that you make the chutney earlier in the year, when the rhubarb isnt stringy.

    Good champagne rhubarb when it first comes into season, late January early Feb always heralds that spring is on its way…

    Apricot

  4. Sarah Cabral says:

    Thanks for the advice :) Hopefully the chutney won’t be too stringy! :)

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