Rhubarb & Dorset Cider Chutney with Pink Peppercorns

Who doesn’t love a punchy chutney? This makes use of tangy summer rhubarb and crisp Dorset cider to act as the perfect foil to oily fish or cheese. The best friend of mackerel and camembert, this will become your new summer staple!

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chutney recipe, rhubarb chutney, jams, rhubarb recipe

Yield: 10+

Author: Suze Morrison

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Rhubarb & Dorset Cider Chutney with Pink Peppercorns

Prep time: 20 MinTotal time: 20 Min

Who doesn’t love a punchy chutney? This makes use of tangy summer rhubarb and crisp Dorset cider to act as the perfect foil to oily fish or cheese. The best friend of mackerel and camembert, this will become your new summer staple!

Ingredients

• 500g Rhubarb
• 320g Light Muscovado Sugar
• 1 Onion finely sliced.
• 2tbsp Pink Peppercorns
• 250ml Medium Cider
• ½ tsp Ground Ginger
• ½ tsp Cracked Black Pepper
• ½ tsp Sea Salt

Instructions

1. Cut the rhubarb into 2cm lengths, making sure to avoid any woody ends. Add to a medium pan with the remaining ingredients.
2. Bring to a boil then turn the heat down until just simmering. Cook, uncovered for 30-60 minutes, or until the chutney is thick and the rhubarb has broken down, taking care to stir regularly to prevent it burning.
3. Remove from the heat and ladle into sterile jars, seal whilst hot.
4. Store in a cool place for the flavours to develop, about 1 month or so. Serve with any rich meats, fish, or cheeses. This will keep well for a year.

https://gourmetglow.co.uk/recipes/rhubarb-dorset-cider-chutney