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Rhubarb and Bramley Apple Chutney

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Ingredients

Makes 500 ml

  • 400g rhubarb

  • 1 large bramley apple (250g)

  • 100g sultanas

  • 400ml cider vinegar

  • 2 medium onions

  • 175g light brown sugar

  • 2 tsp mustard seeds

  • 1tsp ground ginger

  • 1tsp ground nutmeg

  • 1tsp ground cinnamon

  • pinch of salt

Method

Saying this is easy to make is such an understatement.


Start by chopping the rhubarb into 2cm cubes. Then peel and core the apple and chop this into the same 2cm cubes. Now dice the onions relatively small, about half the size of the fruit.


Add all this to a large saucepan with the rest of the ingredients and bring up to a simmer. Cover and continue to simmer for 35 mins. Now remove the lid and keep simmering for 15 mins with the lid off to reduce the chutney down. After that time you should be able to drag a spoon across the bottom and the mixture will slowly ooze back to cover it. If not just give it a few more minutes until that happens.


To finish just pour the mixture into sterilised jars, seal and put in the cupboard to mature for at least 1 month. It will keep quite happily for a year, if properly sealed, before the flavours start to lose potency. But who would want to keep it that long anyway, it's delicious just eat it.

I got some rhubarb in one of those boxes of random fruit and veg that you can get delivered. With no real idea what to do with it I turned to the tried and tested route of making a chutney for Christmas.


I love this one it is so easy to make and has just the right balance of sharpness and sweetness. The use of those seasonal spices just makes something delicious that will be on my list of favourite chutneys for a long time.


I prefer a chutney I can spread but if you want the bits to have a bit more bite then just move to the reducing stage a bit earlier in the process. All it needs is 35 mins total to be cooked.

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