Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Rhubarb and ginger chutney recipe

0 ratings

If you love homemade chutney, you'll love this tangy, warmly spiced chutney recipe starring spring rhubarb (although you could use slightly sweeter forced rhubarb in winter). The vivid pink colour is so attractive, but it's the intense flavour that will really bowl you over. Enjoy with cold cuts, cheese or whatever you fancy. See method

Makes 500g (1 large or 2 small jars)
Takes 40 mins
17 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 onion, finely chopped
15g fresh ginger, grated
¼ tsp mixed spice
90ml apple cider vinegar
100g light soft brown sugar
1 small eating apple, grated
400g rhubarb, chopped into 2-3cm pieces

Each serving contains

Energy
75kj
17kcal 1%
Fat
0g 0%
Saturates
0g 0%
Sugars
4g 4%
Salt
0g 1%

of the reference intake
Carbohydrate 3.8g Protein 0.2g Fibre 0.4g

Method

Add the onion, ginger, mixed spice, vinegar and sugar to a saucepan. Cook over a low heat until the sugar has dissolved, then bring to a simmer and bubble gently for 5 mins.
Add the apple and rhubarb, then cook for 15-20 mins, stirring every few mins, until thickened and the rhubarb has broken down.
Season, then spoon into sterilised jars* and leave to cool. It’ll keep for 3-6 months in a cool, dark place. Once opened, store in the fridge for up to 2 weeks.

Tip: Try serving it with cheese and biscuits, alongside roast chicken, or in sarnies.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

See more Edible gifts and ideas