Spicy Tomato & Rhubarb Chutney
4 hours 15 minutes
This chutney goes perfectly as a dipping sauce with dishes such as arancini, croquettes and much more. It does take a while to prepare; great for a wintery Sunday afternoon where you can keep an eye on it, but is well worth the effort!
6 people made this
Ingredients
Makes: 3 litres
- 1L white vinegar
- 1kg sugar
- 5 brown onions, diced
- 7 sticks of rhubarb
- 4 cinnamon quills
- 10 star anise
- 4 cardamom pods
- 1 tablespoon black peppercorns
- 4L tinned tomato
- 2-3 tablespoons sambel oelek
- 2 tablespoons pectin
Directions
Preparation:15min ›
Cook:4hours ›
Ready in:4hours15min
- Tie cinnamon, star anise, cardamom & black peppercorns together in a muslin bag.
- Bring vinegar and sugar to the boil in a saucepan.
- Add spices, onion and rhubarb, simmer for 30 minutes.
- Add tinned tomato and sambal oelek, simmer for 3 hours. Keep stirring every so often to avoid burning the bottom.
- Add pectin, simmer for 30 minutes.
- Remove from heat, take out the muslin spice bag.
- Let it cool.
- When cool, transfer into sterilised air tight containers to store.
