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Nancy's Kitchen - Tried and Tested Recipes
Rhubarb and Ginger Chutney Recipe

Marvin the most used plum here in Scotland is the Victoria and the only one I ever use for Jams and Jellies. As these plums are Autumn fruiters I usually add some brambles/blackberries which are ready at the same time.

Thank you Jerry for the Dill Bread recipe - looking forward to giving it a try.

I was sure I had posted this chutney recipe on the Message Boards many years ago, but can't seem to locate it now:

Rhubarb and Ginger Chutney Recipe

Ingredients (makes approx 1 kg of chutney)
1.4 kg. rhubarb, trimmed and roughly chopped
2 red onions, finely chopped
500 mls White wine vinegar
350 g. Soft light brown sugar
2 tsp. chilli flakes
3 cm. piece ginger, sliced
1 star anise

Cut out a small square of muslin, put the ginger and star anise in the centre and bring the edges together to form a bag. Tie with kitchen string.

Put all of the remaining ingredients into a preserving pan or large saucepan along with the muslin bag. Heat gently until the sugar is dissolved.

Bring to the boil, then simmer for about 1-1 hour 30 minutes until thickened. Draw a wooden spoon across the bottom of the pan it should leave a channel for 2-3 seconds. Pot at once in hot sterilised jars then label when cold. Store in a cool, dark place for at least a month before opening. Keeps for up to a year unopened. Once opened, store in the fridge.
Particularly nice with a Smoked Mackerel salad, cheese board or Pate.

(='.'=) Sylvia in Scotland

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