Killer Rhubarb and Ginger Chutney!

That's right folks - it's rhubarb season! And if you're looking for something a bit different to do with it I highly recommend giving this chutney recipe a go. It keeps for well over a year, it's super simple to make and is a great gift idea to give to friends and family (or maybe even a Valentine!)

Being from West Yorkshire, I know all about the sweet-tasting forced rhubarb which my local area is famous for! And to add a further Yorkshire influence on this dish I shall be using a recipe from Frances Atkins, Head Chef at the michelin starred Yorke Arms near Harrogate.

This recipe provides everything you could hope for from a chutney - sweet, tangy, fresh flavours, and a sticky, thick texture. It also utilises oranges which are also at their best at this time of year, and ginger to give a spicy notes throughout.

Rhubarb and Ginger Chutney

1.8 kg rhubarb, chopped

450 g seedless raisins

850 ml white malt vinegar or cider vinegar

900 g sugar

5cm piece ginger, grated

2 oranges, finely chopped zest only

juice of 2 oranges

good pinch of ground mace (nutmeg will do the job if you don't have mace to hand!)

6 sterilised jam jars

Put the rhubarb and raisins in a preserving pan. Add 600ml of the vinegar. Bring to the boil, then cover and simmer for 10 minutes until soft and thoroughly cooked.
Put the sugar in a non-reactive saucepan and pour over the remaining vinegar. Place over gentle heat until the sugar has dissolved. 
When the fruits are cooked, add the sugar, ginger, vinegar solution, chopped orange rind, orange juice and mace. Simmer, uncovered, for 30-50 minutes, until thickened to the desired consistency. 

Spoon into clean warm jars.

Recipe from Good Food Channel

TIP: The simplest way to sterilise the jars is to fill your dishwasher with clean cold jars and run a minimum or rinse wash to time the ending with when your jam, preserve or pickle will be ready. Use the jars one at a time from the dishwasher needed making sure you fill while the jam or preserve is hot as is the jar. Do NOT add cold food to hot jars, or hot food to cold jars.