Peel and slice the rhubarb and bring to a boil with the leftover ingredients apart from the sugar. Turn off the heat and let the chutney reach room temperature.

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Our deliciously creamy Black Bomber extra mature Cheddar is paired with Red Devil our Red Leicester with crushed Habanero chillies and peppers and matched with their perfect chutney partners Balsamic Caramelised Onion Chutney and Spiced Tomato Vodka Chutney.

Spicy rhubarb chutney. In a large saucepan combine the sugar vinegar garlic ginger cumin cinnamon red pepper flakes and cloves. Slowly add the sugar after your mix has come to a boil and the rhubarb has started to fall apart. After three minutes add the sugar and spice mixture and cook until the sugar has all melted and the Rhubarb is soft but still holding shape.

Bring to a boil. 1 cup white balsamic vinegar. Spiced Rhubarb Chutney This russet-red chutney is sweet tart spicy and addictively delicious.

Simmer uncovered until sugar is dissolved about 2. Cook over high heat uncovered 3 minutes stirring constantly. Add the salt turmeric powder and chilli powder and cook the chutney for approx 3 minutes.

Bring to a boil. Bring to the boil then cook over a medium heat for 1½ hours until the rhubarb has broken down and the mixture is jammy. Reduce the temperature and let simmer for 2 to 3 hours until.

In a 4-quart saucepan combine brown sugar vinegar onion coriander ginger mustard and salt. I especially love it with Seeded Bread Crisps topped with a creamy brie or fresh chevre or as an accompaniment to a savory cheesecake. Method Put the rhubarb onion caster sugar cider vinegar ginger cinnamon stick and cloves in a preserving pan or large heavy-based pan.

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