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Sweets

Rhubarb and Cherry Chutney

Name: Rhubarb and Cherry Chutney
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 1½ cups Chelsea Jam Setting Sugar½ cup red wine vinegar2 cinnamon sticks5cm piece fresh ginger, finely grated1½ tsps grated orange peel½ tsp ground cardamom450g rhubarb, cut into 2cm lengths1 cup dried currants300g frozen cherries, thawed well drained1 leek, washed and chopped

Preparation

10 mins

Bake

15 mins

Difficulty

Easy

Servings

This sweet and sour chutney is the perfect accompaniment to roast pork, smoked ham or poultry. Keep chutney unopened in a cool dark place for up to 6 months or opened in the fridge for up to 6 weeks.

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Ingredients
Method

Ingredients

1½ cups Chelsea Jam Setting Sugar
½ cup red wine vinegar
2 cinnamon sticks
5cm piece fresh ginger, finely grated
1½ tsps grated orange peel
½ tsp ground cardamom
450g rhubarb, cut into 2cm lengths
1 cup dried currants
300g frozen cherries, thawed well drained
1 leek, washed and chopped

Chelsea Products in Recipe

Jam Setting Sugar

Make jam in minutes!...

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Reviews

1

What did you think of this recipe?

Margaret 2 years ago

Absolutely delicious !!

Method

Combine sugar, red wine vinegar, cinnamon, ginger, orange peel and cardamom in a large heavy based saucepan and cook over a medium heat until sugar dissolves.

Add rhubarb, currants, cherries and leek; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 mins. Discard cinnamon sticks.

Ladle hot chutney into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.Makes approx. 4 cups.