Jamie Oliver Rhubarb Chutney is made with rhubarb, red onion, vinegar, syrup, salt, cloves, and ginger. This tasty Jamie Oliver Rhubarb Chutney Recipe is easy to make, ready in 30 minutes, and enough for 10 people.
Try More Jamie Oliver Recipes:
💗 Why You’ll Love This Rhubarb Chutney Recipe:
- Great Taste: The mix of sour rhubarb and sweet syrup makes this chutney really tasty and different.
- Easy to Make: It’s simple to cook this chutney, and it takes less than half an hour.
- Use It With Many Sides: You can enjoy this chutney with cheese, meat, or on sandwiches. It’s very flexible.
- Healthy Choice: Rhubarb is low in calories and high in fiber, vitamins, and minerals, making this chutney a healthier option compared to store-bought versions.
- Perfect for Preserving: This jamie oliver recipe is ideal for making in large batches and storing for future use, allowing you to enjoy the taste of rhubarb year-round.
🧅 Jamie Oliver Rhubarb Chutney Ingredients
- 2 cups rhubarb: Remove the hard ends and chop the stalks.
- ½ large red onion: Finely chop it.
- ½ cup apple cider vinegar
- ⅓ cup maple syrup: You can use up to ½ cup if you like your chutney sweeter.
- ½ teaspoon kosher salt
- â…› teaspoon ground cloves
- ÂĽ teaspoon ground ginger
🥣 How To Make Jamie Oliver Rhubarb Chutney
- Prepare the Chutney Base:In a medium-sized cooking pot, combine the chopped rhubarb, chopped onion, apple cider vinegar, and ½ cup of water.
- Cook the Mixture:Â Bring everything to a boil over medium heat. Then, add the ginger, cloves, maple syrup, and salt. Stir well.
- Simmer: After mixing, bring it to a boil again, then lower the heat to keep it at a medium-low level. Let it simmer for about 20 minutes. Stir often to make sure it doesn’t stick to the bottom of the pot. Keep simmering until it’s thick enough to stick to a spoon.
- Cool Down:Â Take the pot off the heat and let the chutney cool down to room temperature.
- Store: Put the cooled chutney in airtight glass jars and keep it in the fridge. It will stay good for up to 2 weeks.
đź’ Recipe Tips
- Choose Good Rhubarb: Pick rhubarb that looks bright and feels firm. This will make your chutney taste and look better.
- Make It as Sweet as You Like: Begin with the amount of maple syrup listed in the recipe. As you cook, taste it and add more if you want it sweeter.
- Keep Stirring: Keep stirring the chutney often while it cooks. This stops it from sticking to the pot and burning.
- Look for the Right Thickness: The chutney should stick to a spoon when it’s ready. If it’s still watery, cook it a bit longer.
- Cool and Store Properly: Let the chutney cool down completely before you put it in jars. This keeps it fresh longer. Use airtight jars and store the chutney in the fridge.
🍖 What To Serve With Rhubarb Chutney?
Rhubarb Chutney goes great well roasted pork, grilled chicken, baked cheese, and sharp cheddar. You can also enjoy it with turkey sandwiches, veggie burgers, pancakes, and waffles.
🎚 How To Store Leftovers Rhubarb Chutney?
- Refrigerate: Store the chutney in airtight glass jars in the refrigerator for up to 2 weeks.
- Freeze: Although freezing is possible, it’s not recommended as it may change the texture and flavor of the chutney.
FAQs
Can I Use Frozen Rhubarb For This Recipe?
Yes, frozen rhubarb works well for this chutney. Thaw and drain it before use to remove excess moisture.
What If I Don’t Have Maple Syrup?
You can use honey or brown sugar instead of maple syrup. Use the same amount first and then add more if you need it sweeter.
Is This Chutney Spicy?
No, it’s not spicy. It’s mild, with just a bit of ginger and cloves for flavor. If you like it spicy, add a little red pepper flakes while you cook.
Can I Make This Chutney Ahead Of Time?
Yes, you can make it in advance. It tastes even better after a day or two because the flavors mix well. Keep it in the fridge in a tight container.
How Can I Tell When The Chutney Is Cooked Enough?
The chutney should be thick enough to coat the back of a spoon without dripping off quickly. It will also darken slightly as it thickens.
Try More Jamie Oliver Recipes:
- Jamie Oliver Carrot And Swede Mash
- Jamie Oliver Creamed Leeks Recipe
- Jamie Oliver Whole Roasted Cauliflower
Jamie Oliver Rhubarb Chutney Nutrition Facts
- Calories 59
- Total Fat 0.2g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 5mg
- Total Carbohydrate 14.4g
- Dietary Fiber 0.6g
- Sugars 12.9g
- Protein 0.4g
Jamie Oliver Rhubarb Chutney
Description
Jamie Oliver Rhubarb Chutney is made with rhubarb, red onion, vinegar, syrup, salt, cloves, and ginger. This tasty Jamie Oliver Rhubarb Chutney Recipe is easy to make, ready in 30 minutes, and enough for 10 people.
Ingredients
Instructions
- Prepare the Chutney Base:In a medium-sized cooking pot, combine the chopped rhubarb, chopped onion, apple cider vinegar, and ½ cup of water.
- Cook the Mixture:Â Bring everything to a boil over medium heat. Then, add the ginger, cloves, maple syrup, and salt. Stir well.
- Simmer: After mixing, bring it to a boil again, then lower the heat to keep it at a medium-low level. Let it simmer for about 20 minutes. Stir often to make sure it doesn’t stick to the bottom of the pot. Keep simmering until it’s thick enough to stick to a spoon.
- Cool Down:Â Take the pot off the heat and let the chutney cool down to room temperature.
- Store: Put the cooled chutney in airtight glass jars and keep it in the fridge. It will stay good for up to 2 weeks.
Notes
- Choose Good Rhubarb:Â Pick rhubarb that looks bright and feels firm. This will make your chutney taste and look better.
- Make It as Sweet as You Like:Â Begin with the amount of maple syrup listed in the recipe. As you cook, taste it and add more if you want it sweeter.
- Keep Stirring:Â Keep stirring the chutney often while it cooks. This stops it from sticking to the pot and burning.
- Look for the Right Thickness: The chutney should stick to a spoon when it’s ready. If it’s still watery, cook it a bit longer.
- Cool and Store Properly:Â Let the chutney cool down completely before you put it in jars. This keeps it fresh longer. Use airtight jars and store the chutney in the fridge.