Rhubarb and ginger chutney recipe
Created by The Tesco Recipes team
If you love homemade chutney, you'll love this tangy, warmly spiced chutney recipe starring spring rhubarb (although you could use slightly sweeter forced rhubarb in winter). The vivid pink colour is so attractive, but it's the intense flavour that will really bowl you over. Enjoy with cold cuts, cheese or whatever you fancy.
See method- Makes 500g (1 large or 2 small jars)
- Takes 40 mins
- 17 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1 onion, finely chopped
- 15g fresh ginger, grated
- ¼ tsp mixed spice
- 90ml apple cider vinegar
- 100g light soft brown sugar
- 1 small eating apple, grated
- 400g rhubarb, chopped into 2-3cm pieces
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Shop ingredientsEach serving contains
- Energy
- 75kJ 17.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 3.8gProtein 0.2gFibre 0.4g
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Sign in to shopMethod
- Add the onion, ginger, mixed spice, vinegar and sugar to a saucepan. Cook over a low heat until the sugar has dissolved, then bring to a simmer and bubble gently for 5 mins.
- Add the apple and rhubarb, then cook for 15-20 mins, stirring every few mins, until thickened and the rhubarb has broken down.
- Season, then spoon into sterilised jars* and leave to cool. It’ll keep for 3-6 months in a cool, dark place. Once opened, store in the fridge for up to 2 weeks.
- Tip: Try serving it with cheese and biscuits, alongside roast chicken, or in sarnies.
- See more Edible gifts and ideas
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
