Hairy Bikers Rhubarb Chutney Recipe

This Hairy Bikers Rhubarb Chutney Recipe is a sweet and tangy condiment, which includes fresh rhubarb and apples. It’s a great make-ahead sauce, ready in about 1 hour 45 minutes.

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Hairy Bikers Rhubarb Chutney Recipe Ingredients

• 1 kg rhubarb, chopped
• 2 eating apples, chopped
• 2 red onions, chopped
• 250g sultanas
• 100g demerara sugar
• 200g soft light brown sugar
• 1 tbsp grated ginger
• ½ tsp allspice
• 1 tsp salt
• 500ml cider vinegar

How To Make Hairy Bikers Rhubarb Chutney Recipe

1. Combine ingredients: Place all ingredients in a large, heavy-bottomed pan. Stir over low heat until the sugar fully dissolves.
2. Simmer the chutney: Raise the heat to a simmer and cook uncovered for 1 to 1½ hours, stirring occasionally, until the mixture thickens to a chutney consistency.
3. Sterilize jars: While the chutney cooks, sterilize your jars by placing them in a low oven for about 10 minutes.
4. Jar the chutney: Spoon the hot chutney into the hot, sterilized jars, leaving a 1cm gap at the top. Seal the jars immediately.
5. Cool and store: Let the jars cool completely, then store them in a cool, dark place for at least 4 to 6 weeks to allow the flavors to mature.

Recipe Tips

• How long should I let chutney mature? Let it sit for at least 4 weeks for best flavor; 6-8 weeks is ideal.
• Can I use other vinegar? Yes, malt vinegar or white wine vinegar can be used for different flavor profiles.
• How to tell when chutney is ready: It should be thick enough to leave a clear trail when a spoon is dragged across the pan.
• Can I reduce the sugar? You can reduce it slightly, but it helps preserve the chutney and balance the rhubarb’s tartness.
• Do I need to refrigerate sealed jars? No, store in a cool, dark place until opened.

What To Serve With Rhubarb Chutney

This versatile chutney pairs well with:

• Cheddar cheese or cheese boards
• Cold roast meats
• Pork pies or scotch eggs
• Crusty bread or sandwiches
• Grilled sausages

How To Store Rhubarb Chutney

Unopened: Store sealed jars in a cool, dark cupboard for up to 1 year.

Opened: Keep in the fridge and use within 4 weeks.

Rhubarb Chutney Nutrition Facts

• 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

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I freeze rhubarb chutney?
No, chutney is preserved in jars and doesn’t require freezing.

Why is my chutney too runny?
It may need more simmering time. Continue cooking uncovered until thick.

Do I need to peel the apples?
No, the skins soften during cooking and add texture.

Can I use frozen rhubarb?
Yes, thaw and drain excess liquid before cooking.

Is this chutney spicy?
No, it’s mildly spiced. Add chili flakes or fresh chili for extra heat.

Try More Recipes:

• Hairy Bikers Pilau Rice Recipe
• Hairy Bikers Keema Curry Recipe
• Hairy Bikers Egg And Bacon Pie Recipe