Method Put the rhubarb onion caster sugar cider vinegar ginger cinnamon stick and cloves in a preserving pan or large heavy-based pan. In a 4-quart saucepan combine brown sugar vinegar onion coriander ginger mustard and salt.

Rhubarb Chutney Spiced With Ginger And A Little Chilli Super Speedy To Make And Very Tasty Adds A Fresh And Sp Ginger Chutney Rhubarb Recipes Canning Recipes

Reduce the temperature and let simmer for 2 to 3 hours until.

Spicy rhubarb chutney. Spiced Rhubarb Chutney This russet-red chutney is sweet tart spicy and addictively delicious. Peel and slice the rhubarb and bring to a boil with the leftover ingredients apart from the sugar. Simmer uncovered until sugar is dissolved about 2.

Add the salt turmeric powder and chilli powder and cook the chutney for approx 3 minutes. Turn off the heat and let the chutney reach room temperature. Bring to the boil then cook over a medium heat for 1½ hours until the rhubarb has broken down and the mixture is jammy.

After three minutes add the sugar and spice mixture and cook until the sugar has all melted and the Rhubarb is soft but still holding shape. I especially love it with Seeded Bread Crisps topped with a creamy brie or fresh chevre or as an accompaniment to a savory cheesecake. Our deliciously creamy Black Bomber extra mature Cheddar is paired with Red Devil our Red Leicester with crushed Habanero chillies and peppers and matched with their perfect chutney partners Balsamic Caramelised Onion Chutney and Spiced Tomato Vodka Chutney.

In a large saucepan combine the sugar vinegar garlic ginger cumin cinnamon red pepper flakes and cloves. Bring to a boil. Cook over high heat uncovered 3 minutes stirring constantly.

1 cup white balsamic vinegar. Slowly add the sugar after your mix has come to a boil and the rhubarb has started to fall apart. Bring to a boil.

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