Rhubarb and Ginger Chutney | Community Recipes | Nigella's Recipes | Nigella Lawson

Name: Rhubarb and Ginger Chutney | Community Recipes | Nigella's Recipes | Nigella Lawson
Ingredients: 1 kilogram rhubarb (washed and cut into pieces about 1 inch square - mine was frozen as I stockpile it throughout the year, just cook from frozen); 350 millilitres red wine vinegar; 650 millilitres malt vinegar; 4 cloves garlic (peeled and finely chopped); 545 grams raisins; 455 grams dates (chopped into quarters); 470 grams sugar (I used demerara but any sugar will do); 2 tablespoons salt; 1 tablespoon cayenne pepper; 115 grams stem ginger in syrup (in syrup, chopped finely)

www.nigella.com

Experience the delicious blend of rhubarb and ginger in Nigella Lawson's homemade chutney, perfect for satisfying your sweet cravings. Perfect for vegans and vegetarians alike.

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Ingredients

1 kilogram rhubarb (washed and cut into pieces about 1 inch square - mine was frozen as I stockpile it throughout the year, just cook from frozen)
350 millilitres red wine vinegar
650 millilitres malt vinegar
4 cloves garlic (peeled and finely chopped)
545 grams raisins
455 grams dates (chopped into quarters)
470 grams sugar (I used demerara but any sugar will do)
2 tablespoons salt
1 tablespoon cayenne pepper
115 grams stem ginger in syrup (in syrup, chopped finely)