Spiced rhubarb chutney

[KarenH]

SPICED RHUBARB CHUTNEY

Converted from a recipe by Jill Duplex from The Times website

375g rhubarb stalks - washed and cut into chunks
250g cooking apples, peeled and cored and quartered
1 onion, peeled and quartered
1 small red chilli
125g white wine vinegar (can also use distilled malt vinegar)
125g white wine
150g brown sugar
1 tablespoon mustard seeds (I used mixed brown and yellow, but can use either)
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
50g sultanas
1/2 tablespoon salt

Place rhubarb, onion, apple and chilli into bowl.
Chop 5 seconds, speed 4-5, or until coarsely chopped.  If you overprosess here, the chutney is very smooth.

Add vinegar and wine
Cook 8 minutes varoma temperature, speed 1-2 to bring to the boil
Then cook 15 minutes 100 degrees speed 1-2

Add sugar, mustard seeds, spices, sultanas and salt
Cook 45 minutes to 1 hour, 100 degrees, speed 1-2
Cooking time depends on how thick you want it.
Take the MC out for the last 30 minutes. 
If the mixture "spits" out the hole, cover the hole with the basket and a muslin cloth or chux.

Spoon chutney into hot, sterilised jars and seal.
Keep in a cool, dry place for 2 weeks before using.



This made a delicious, if slightly sweet, chutney with lovely spiciness!   I found this recipe made a very smooth chutney with no chunky bits - maybe I overprocessed it at the beginning, but maybe also the rhubarb just broke down during the long cooking time.

Next time I will try the recipe with fresh ginger rather than powdered ginger, and substistute rapadura sugar for the brown sugar.

[Cornish Cream]

Sounds delicious Karen.I will keep this in mind to make during our summer next year when friends are giving away their rhubarb.

[KarenH]

This is the first recipe I have posted here, and the first one I have tried to convert - so I would be very grateful for any suggestions or "tweaks" from anyone who tries it.  I found it just as tasty as the conventional stove-top method, but a but smoother and also a bit more runny ..... I was wondering if I should have taken out the MC for a while to allow some of the steam to escape?  Simmering on the stovetop allows the liquid to reduce and thicken, and this chutney was a little sloppy for my liking.  But oh so very tasty - and I think worth the effort to try and tweak it to get it right! 

Any suggestions??

[Wonder]

I would definitely remove the MC for the last cooking period which will aid in the thickening process.  I love the sound of the recipe but can you tell me what you have eaten it with and how much it makes approximately?

[KarenH]

I have just made a second batch of this chutney, and changed the recipe slightly.  I processed the ingredients for less time and on lower speed initially - bit like making a salad.  And I removed the MC for the last 30 mins.  The mixture "spat" a bit out of the hole, so I put the basket over the hole, and a muslin cloth over the basket.  That contained the mess and thickened it up.  Have added a photo too.

It is quite a mild chutney, so if you like things hot you could add more chilli.

Wonder, we eat this chutney with lots of things - sausages, hot or cold roast beef or pork, with ham and cheese, or just on a cheese sandwich.

[KarenH]

Sorry Wonder - it makes about 3-4 jars (300ml jars), depending on how long you cook it down for.

Karen

[cookie1]

Thanks for this KJH. I hope to  make it very soon -before the rhubarb goes off

[cecilia]

Thank you so much for this recipe, Karen.  I'm just taking it out of the Thermie and it looks and smells so good, I think another batch is called for, immediately.    Now to be patient for two weeks.