12 Days of Christmas Recipes: Day 11
The penultimate day of my 12 days of Christmas recipe collection. I hope you have enjoyed them – let me know.
I love making jams and chutneys – there is something so satisfying about rows of jars full of lovely preserves. I also find it quite therapeutic for some reason. Over the coming months I will share some of my favourite jam and chutney recipes. Today, although not quite in season (but early rhubarb will be along soon), one of my favourite chutney recipes, courtesy of the lovely Steve who Max and I met in Birmingham in 2018
Steve’s Curried Rhubarb Chutney
1kg Rhubarb – chopped into small pieces
2 large onions – finely chopped
1kg granulated or demerara sugar
20g curry powder (or more if you want a spicier flavour)
1 dessertspoon salt
300ml vinegar (I use white wine)
Put all the ingredients in a large heavy based pan and bring to a simmer stirring until the sugar is dissolved. Simmer until the mixture has thickened. Pot in sterilised jars and cover. (For sterilisng jars see Recipes Day 2). The flavour of this chutney improves with age, so ideally keep it in a cool dry place for a couple of months before use.