Recipe: Rhubarb & Courgette Chutney
This homemade chutney is delicious with crackers and strong cheese.
Words, recipe and photo: Jane Wrigglesworth
This chutney is delicious with crackers and strong cheese, or with this baked Courgette & Bacon Quiche. Double the recipe if you have many courgettes to use up and give it away as gifts.
350g soft brown sugar
300ml cider vinegar
2 teaspoons ground turmeric
1 teaspoon finely grated fresh ginger
½ teaspoon salt
500g rhubarb, finely sliced
500g courgette, finely chopped
2 onions, finely chopped
Place sugar, vinegar, turmeric, ginger and salt in a heavy-bottomed saucepan, bring to the boil, then simmer, stirring, until the sugar has melted (about 5 minutes).
Add the rhubarb, courgette, sultanas and onions and simmer for 45 minutes until thick and pulpy.
Leave to cool slightly before pouring into sterilised jars. Leave it to mellow for at least a fortnight before opening. Flavours improve the longer you leave them.