500 g rhubarb
1 medium onion, finely chopped
100 ml cider or white wine vinegar (or malt vinegar will do)
1 cm piece fresh ginger, finely chopped
200 g sugar
½ tsp salt
- Wash the rhubarb, then chop it into 1 cm chunks.
- Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminium pan. Boil gently for about 5 minutes, then add the rhubarb. Reduce the heat and simmer for 15 minutes, until slightly thickened. (If you’ve got more time and like thicker, darker chutney, keep on boiling it for longer but don’t let it burn).
- Pour into warm sterilised jars and seal when cold.
- This chutney can be eaten straight away but will benefit from being made up to a month in advance. It will keep in sterilised jars for a year or so, but must be refrigerated after opening and used within eight weeks.