10/08/2026
Sunn Monday greetings to you all. As you may or maynot know i make lots and lots of preserves using donated produce from friends , family and the Olio Supermarket app. Last week my kind neighbour knocked on my door armed with a MASSIVE bunch of Rhubarb... with a glint in his eye he dropped a hint that he quite enjoyed the Curried Rhubarb Chutney i swapped him in spring.
For those of you with a taste for the spicier things in life here is my recipe;
Curried Rhubarb Chutney
INGREDIENTS
1kg Rhubarb
I lge Onion finely diced
150g pitted dates, chopped
100g Sultanas
350g Br sugar ( i use standard gran too )
85g clear Honey
2-3 tsp curry paste/ powder ( to own taste really )
1 tsp salt
1/2 tsp gr Coriander
1/2 tsp gr Cumin
1/2 tsp Mixed Spice
500ml Cider Vinegar ( malt is good too )
METHOD
Put all of the ingredients into a large saucepan with 300ml water. Cook over a medium heat , stirring occasionally until mixture thickens and leaves a trail when you pull the spoon through the mixture. It can take 1 1/2 -2 hours , the mixture will start to thicken at the bottom of the pan, continue to stir. As soon as the mixture is thick and looks like chutney remove from the heat. Whilst it is cooling wash and oven dry several jars. Pour mixture into the sterilised jars and seal .
Store in a cool dark place...garage.
If you can bare to wait a few weeks the chutney will mature.
Enjoy x
If you have any questions please message me on here or e-mail me on [email protected]
