Friday, 7 September 2012

Pink chutney

We are very fortunate to have fruits growing of their own accord in our garden here in Brugg. Although this year's weather hasn't been good for the cherry tree or the fig tree, the plums have done ok (and been nailed by the birds) and our lonely plant of rhubarb has gone wild. I am not a big fan of rhubarb-based puddings and would certainly never make them at home but I could not bear to let 2kg+ of free rhubarb go to waste.

Thanks to the BBC Good Food website, I came across a recipe for rhubarb and date chutney which was perfect as I also randomly had dates lying about in the cupboard (and we all know that I am a sucker for chutney!). I must admit that preparing all the ingredients (ginger, red onions, dates, raisins, rhubarb and apples) that went into the chutney did take an awful long time, see for yourself!

First step is to bring the onions, ginger and vinegar to the boil before simmering:

The rest of the ingredients (except the rhubarb) then go into the pan until the apples are tender:

Before finally adding the star of the chutney, the rhubabrb!

Once cooked, I like to use a blender to give it a smoother texture. Et voilà, pink chutney!

As with all chutneys, it is best to leave it for at least 1 to 3 months before enjoying as the vinegar taste may be overwhelming although this pink chutney was very sweet tasting on the day and could be eaten sooner.

Definitely a recipe for you to try at home!

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