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Rhubarb chutney
- Prep time:
- 15 mins
- Cook time:
- 2 hrs 10 mins
- Serves:
- makes 2 x 400g jars
For a great accompaniment to cooked meats and cheese, try Mike Robinson's tangy-spiced rhubarb chutney
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Ingredients
Method
1. Place the rhubarb into a saucepan with a drop of water and add the sugar. Cook on a medium heat, until softened.2. Add the shallots, spices, garlic and tomatoes. Cook for 5 minutes.
3. Add the red wine vinegar and lemon juice and zest. Simmer for 2 hours, until most of the liquid has evaporated. Check for seasoning and leave to cool. Store in clean, airtight jars.
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