This zesty Hairy Bikers Rhubarb Chutney is made with fresh rhubarb, juicy eating apples, red onions, sultanas, and a blend of spices like ginger and allspice. This recipe creates a perfectly balanced sweet and tangy condiment with a lovely pink color and a thick, spreadable consistency. It’s the ideal pairing for cheese or cold meats and is a great way to preserve a seasonal ingredient.
Hairy Bikers Rhubarb Chutney Ingredients
- 1 kg rhubarb, chopped into 1-inch pieces
- 2 eating apples, peeled, cored, and finely chopped
- 2 red onions, finely chopped
- 250g sultanas
- 100g demerara sugar
- 200g soft light brown sugar
- 1 tbsp freshly grated ginger
- ½ tsp allspice
- 1 tsp salt
- 500ml cider vinegar
How To Make Hairy Bikers Rhubarb Chutney
- Prepare the mixture: Place the chopped rhubarb, apples, and onions into a large, heavy-bottomed saucepan or a preserving pan. Add the sultanas, both types of sugar, the grated ginger, allspice, and salt. Pour in the cider vinegar.
- Cook the chutney: Stir all the ingredients together over low heat until the sugar has completely dissolved. This should take about 10-15 minutes.
- Simmer and reduce: Once the sugar has dissolved, increase the heat to a gentle simmer. Continue to cook, uncovered, for about 1 to 1½ hours. Stir the chutney occasionally to prevent it from sticking to the bottom of the pan. The chutney is ready when it has thickened considerably, and you can draw a wooden spoon across the bottom of the pan and it leaves a trail for a few seconds.
- Sterilize the jars: While the chutney is simmering, sterilize your jars. Wash them in hot soapy water, rinse them, and then place them on a baking tray in a low oven (around 120°C / 250°F) for 15 minutes.
- Pot the chutney: Carefully spoon the hot chutney into the hot, sterilized jars, leaving about 1cm of space at the top. Seal the jars with an airtight lid immediately.
- Store and mature: Let the jars cool completely. Store the chutney in a cool, dark place. The flavor will improve if you allow it to mature for at least 4-6 weeks before opening.
Recipe Tips
- Use a heavy-bottomed pan: A thick-bottomed pan is essential for making chutney. It distributes the heat evenly and prevents the sugar from scorching and burning at the bottom.
- Prep all your ingredients: Chutney is a slow-simmering recipe. Having all your ingredients prepped and ready to go will make the process much smoother.
- Check for consistency: The consistency of a good chutney is key. A good way to check is to drag a wooden spoon across the bottom of the pan. If the mixture doesn’t immediately flow back and leaves a clean path, it’s ready.
- Be patient: The maturing process is a crucial step for great chutney. The flavors will have time to develop and mellow, resulting in a much richer and more complex condiment.
What To Serve Rhubarb Chutney
Rhubarb chutney is a versatile condiment. It’s fantastic served with a cheese board, especially with sharp cheddar or a tangy goat’s cheese. It also pairs wonderfully with cold meats like ham or roasted pork. For a quick snack, simply spread it on crackers or a slice of crusty bread.
How To Store Rhubarb Chutney Leftovers
- Refrigerate: Once a jar has been opened, it should be stored in the refrigerator. It will keep for up to 2-3 weeks.
- Store: Unopened, the sealed jars of chutney will keep in a cool, dark cupboard for up to 1 year.
Hairy Bikers Rhubarb Chutney Nutrition Facts
- Serving Size: 1 tbsp
- Calories: 40 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0.5g
- Sugars: 9g
- Protein: 0.1g
Frequently Asked Questions
- What if my chutney is too runny? If your chutney is too runny after a long simmer, simply continue to cook it, uncovered, until it has thickened to your desired consistency. You can also mix a teaspoon of cornflour with cold water and stir it in to thicken it up, but this is a last resort.
- Can I use other fruit in this recipe? Yes, you can substitute or add other fruits. Pears, dried apricots, or even some chili flakes for a spicy kick would work well. Just be aware that the overall balance of sweet and tangy may change.
- How do I properly sterilize jars? A simple method is to wash the jars and their lids in hot, soapy water. Rinse them, then place them on a baking sheet and heat them in a low oven (120°C / 250°F) for about 15 minutes. This ensures they are both clean and dry.
Try More Recipes:
- Hairy Bikers Yorkshire Pudding Recipe
- Hairy Bikers Piccalilli Recipe
- Hairy Bikers Sage And Onion Stuffing Recipe
Hairy Bikers Rhubarb Chutney Recipe
Description
This Hairy Bikers’ Rhubarb Chutney is a vibrant and flavorful condiment that is a perfect way to preserve a taste of spring. The recipe is a simple mix of fresh rhubarb, apples, and onions simmered with spices and vinegar until it reaches a perfect, thick consistency. The result is a delicious sweet and tangy chutney.
Ingredients
Instructions
- Place all ingredients in a large, heavy-bottomed pan and stir over low heat until the sugar dissolves.
- Increase the heat to a simmer and cook, uncovered, for 1 to 1½ hours, stirring occasionally, until thick.
- While the chutney cooks, sterilize your jars in a low oven.
- Spoon the hot chutney into the hot, sterilized jars, leaving a 1cm space at the top. Seal immediately.
- Let the jars cool, then store them in a cool, dark place for at least 4-6 weeks to mature.
