Rhubarb and okra chutney
Prep time less than 30 mins
Cook time less than 30 mins
Makes 700ml/1¼ pints of chutney
Dietary Vegetarian
From The Big Allotment Challenge
The sweet/sour flavour of this chutney makes it a good match for hard, mature cheeses.
Method
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Bring the onion, okra and vinegar to the boil in a non-reactive saucepan. Stir in the sugar until dissolved.
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Add the remaining ingredients and simmer for 20-25 minutes, or until thickened.
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Remove from the heat and set aside to cool.
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Pour the chutney into sterilised jars, seal, and set aside until completely cooled. This chutney will keep in the fridge for up to 2 months.
Ingredients
- 1 onion, finely chopped
- 160g/5½oz okra, trimmed, chopped
- 135ml/4½fl oz white wine vinegar
- 225g/8oz brown sugar
- 500g/1lb 2oz rhubarb, trimmed, cut into 1cm/½in pieces
- 1 Apache or red chilli, deseeded and finely chopped
- 4cm/1½in piece fresh root ginger, peeled, grated
- 50g/1¾oz dried goji berries
- pinch ground coriander
- pinch salt
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