Cook’s Notes
Rhubarb Chutney
Ingredients
550g rhubarb
1 medium onion, chopped
100ml cider vinegar
1cm piece fresh ginger,
peeled and chopped
200g light brown sugar
½ tsp salt
Method
1. Trim and wash the rhubarb,
slice into fine chunks.
2. Heat the onion, vinegar,
ginger, sugar and salt in a
jam pan.
3. Bring to a rolling boil for
about 5 minutes then add the
rhubarb. Reduce heat and
simmer for 10-15 minutes.
Once it’s started to thicken,
run the back of a wooden
spoon across the liquid, if it
drags it’s ready.
4. Transfer to hot sterile jars
and seal. Once cool, label
Beetroot Relish
Ingredients
500g of (cooked) beetroot
500g of white cabbage
250g of sugar (light brown)
600ml of vinegar
1 tablespoon of grated fresh horseradish (can be
dried)
1 teaspoon of salt
Method
1. Peel the beetroot if it is not already peeled, roughly
chop it and set aside
2. Chop the cabbage as finely as you can.
3. Place all the ingredients into a large pan and
continue to stir until the sugar is completely dissolved.
Gently cook for 25-30 minutes.
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