I am back after a long hiatus. We have been so busy with travelling and work that I have not had much time to do much interesting cooking, or had time to record anything here. Mark and I recently went to Amsterdam, Brussels, London and Chicago for a month-long holiday. We found some fantastic foods while away, and brought back a suitcase laden with spices, jams, relishes, hot-sauces and a tonne of Belgium chocolate.
We made this a few days ago to have with roast pork, and it was so good that we have run out already and have just made a second large batch. This chutney is a great mixture of savoury, sweet and spicy flavours, and is great with white meats like pork or chicken. We have also been having it with sausages, on a cheese platter, or even on a simple sandwich with white bread, cheese and ham. Mark can be a bit crafty- he made the labels using swingtags and a moustache stamp.
2 onions, diced
1kg rhubarb stalks, trimmed and chopped into 1-2cm chunks
4 apples, peeled, cored and chopped
2 cups raisins
450ml malt vinegar
450ml white wine vinegar
500g raw sugar
500g soft brown sugar
2 tsp allspice pimento
2 tsp ground cloves
3 tsp chilli flakes
5cm piece of ginger, half grated and half chopped
In a large dutch oven or saucepan, on a low heat gently cook the onions in a splosh of olive oil until they soften. Add the remaining ingredients and stirring until the sugar is disolved, bring to a boil. Reduce heat to medium-high and simmer, stirring frequently for 30-45 minutes until the rhubarb is pulpy and thick.
Pour mixture into pre-sterilised jars and cool. These should keep for a couple months if they last that long, and refrigerate after opening.