Camden New Journal - recipe for Rhubarb and ginger chutney by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

Fruitful ideas from India to preserve for spring

Clare Latimer cheers up a cold meal with chutneys from pears, apples, rhubarb and butternut squash

WHILE the dark days of winter are still with us I thought it would be good to make some foods that can be stored up for spring and summer use – and in the meantime heat up your home and give lovely cooking smells.
Chutneys originated in India (the name comes from the Hindu word chatni) but are now a very popular preserve all over the world. They work particularly well with cold meats and cheeses and can keep for well over a year and brought out for any occasion.
By the speed of the ones that are sold in my shop, chutneys have become very popular and cheer up any cold meal.
I have chosen two ingredients that are in season at the moment.
I have also chosen a marmalade made with a vegetable and will be a surprise for most guests. It will not last more than about a month so use first while a winter teatime treat is still necessary.
To sterilise the jars, wash and rinse them and place upside down in a cold oven. Turn the temperature to 150C/300F/ gas 2 and when the temperature light has gone out as it reaches its correct heat turn the oven off. When slightly cooled remove and use.

Rhubarb and ginger chutney
This recipe will make about five normal-size jars of chutney.

Ingredients
1.4 kg rhubarb
450g onions, peeled and chopped
110g sultanas
450g brown sugar
Little salt
1 heaped teasp ground ginger
Good grind of black pepper
560ml vinegar.

Method
Wipe and trim the rhubarb and cut into 2.5cm lengths. Put into a pan with all the other ingredients and slowly bring to the boil. Reduce the heat and simmer very gently for about one-and-a-half hours or until cooked and the chutney is thick. Spoon into warm, clean, sterilised jars and seal at once.

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