Seasonal rhubarb chutney for picnics and cheeseboards.
400g Rhubarb
1 medium Red Onion
1 large clove of Garlic
50g Sultanas
75ml Malt Vinegar
15g piece Fresh Ginger
80g Light Brown Sugar
80g Caster Sugar
1 heaped tsp Paprika
Peel, half and finely chop the red onion
Peel and mince the garlic
Peel and finely chop the ginger
Put the onion, garlic, sugars, vinegar, sultanas, ginger and paprika in a medium saucepan
Slowly bring to the boil, stirring as you cook
Allow to simmer for 10 minutes
Chop the rhubarb into small pieces and add to the pan
Bring back to the boil and simmer for about 15 minutes until thickened
Serve warm or cold
