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relish on bread with spoon at side and jar behind

Rhubarb And Raisin Relish/chutney

Karon Grieve
A super tasty relish to use with BBQ and burgers, a cheeseboard and cold cuts too
4.34 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course condiments
Cuisine British
Servings 2 medium jars
Calories 590 kcal

Ingredients
 

  • 400 g rhubarb
  • 1 tbsp ginger fresh ginger grated
  • 60 ml red wine vinegar
  • 60 ml water
  • 100 g raisins
  • 3 cloves
  • ¼ tsp nutmeg
  • 2 allspice berries
  • 1 tsp cinnamon ground
  • 200 g sugar
Metric - US Customary

Instructions
 

  • Crush the spices well and add them to the sugar.
  • In a heavy based pan slowly heat the sugar and spices along with the water and vinegar. When the sugar has dissolved raise the heat and simmer for 20 minutes.
  • Wash and chop the rhubarb into small pieces about 2cm/3/4 “ big.
  • Add add these, plus the grated ginger (you can use a half teaspoon of powdered ginger if you don’t have any fresh available) and raisins to the liquid in the pan and simmer for 20 minutes.
  • It will thicken as it cooks.
  • When ready you should be able to drag your spoon through and leave a clear trail on the base of the pan.
  • Carefully spoon the hot relish into 2 sterilised jars and pop on the lids.

Notes

This rhubarb and raisin relish/chutney will keep for up to 6 months in a cool cupboard. once opened store in fridge and use within a month.
This is great served with sausages and mash, with BBQ, on a cheeseboard and of course with a grilled cheese sandwich and so much more.

Nutrition

Calories: 590kcalCarbohydrates: 150gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 28mgPotassium: 1026mgFiber: 8gSugar: 102gVitamin A: 208IUVitamin C: 19mgCalcium: 203mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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