Hairy Bikers Rhubarb Chutney Recipe

If you are looking for a delicious way to use up your rhubarb, look no further than this rhubarb chutney recipe by the Hairy Bikers. This chutney is sweet, tangy, and spicy, and goes well with cheese, cold meats, sandwiches, and more. It is also easy to make and can be stored for up to a year in sterilized jars. In this guide, I will show you how to make this award-winning rhubarb chutney in six simple steps.

What is Hairy Bikers Rhubarb Chutney:

This is a sweet, tangy, and spicy chutney made with rhubarb, sugar, vinegar, garlic, ginger, cumin, cinnamon, chili, cloves, onion, and raisins. It is inspired by the British TV chefs and motorcycle enthusiasts, the Hairy Bikers.

Why You Love this Recipe

• Effortless Preparation: Quick and easy to whip up.
• Seasonal Delight: Utilizes fresh, seasonal ingredients.
• Flavor Explosion: Elevates the taste profile of any dish.
• Long Shelf Life: Can be preserved for up to a year in sterilized jars.
• Versatile Use: An excellent homemade gift or a must-have pantry item.

Ingredients for Hairy Bikers Rhubarb Chutney

To make this rhubarb chutney, you will need the following ingredients:

• 1 kg (2.2 lb) of rhubarb, trimmed and chopped into 2 cm (0.8 inch) pieces
• 500 g (1.1 lb) of light brown sugar
• 250 ml (8.5 fl oz) of cider vinegar
• 4 garlic cloves, peeled and crushed
• 4 cm (1.6 inch) piece of fresh ginger, peeled and grated
• 2 tsp of cumin seeds
• 1 tsp of ground cinnamon
• 1/4 tsp of red chili flakes
• A pinch of ground cloves
• 1 large red onion, peeled and finely chopped
• 100 g (3.5 oz) of raisins

Equipment

You will need the following Equipment:

• A large saucepan or preserving pan
• A wooden spoon
• A sharp knife and a chopping board
• A measuring jug and spoons
• A grater or a food processor
• A garlic press or a knife
• A ladle or a jug
• Sterilized jars and lids

How to Make Hairy Bikers Rhubarb Chutney

Follow these steps to make your own rhubarb chutney:

Step 1: Prepare the Rhubarb

Wash the rhubarb and trim off any leaves or tough ends. Cut the rhubarb into 2 cm (0.8 inch) pieces and set aside.

Step 2: Make the Vinegar Mixture

In a large saucepan or preserving pan, combine the sugar, vinegar, garlic, ginger, cumin seeds, cinnamon, chili flakes, and cloves. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Reduce the heat and simmer for about 10 minutes, until slightly thickened.

Step 3: Add the Rhubarb, Onion, and Raisins

Add the rhubarb, onion, and raisins to the vinegar mixture and stir well. Bring the mixture back to a boil, then lower the heat and simmer uncovered for about an hour, stirring occasionally, until the rhubarb is soft and the chutney is thick and jammy.

Step 4: Test the Chutney for Setting Point

To check if the chutney is ready, place a small plate in the freezer for a few minutes. Spoon a little bit of the chutney onto the cold plate and leave it for a minute. Push the chutney with your finger and see if it wrinkles slightly. If it does, it is ready. If not, continue cooking for another 10 minutes and repeat the test.

Step 5: Fill the Jars with Chutney

Carefully ladle or pour the hot chutney into sterilized jars, leaving about 1 cm (0.4 inch) of headspace. Wipe the rims of the jars with a clean cloth and seal with lids. Turn the jars upside down for a few minutes to create a vacuum seal.

Step 6: Store or Enjoy Your Chutney

Let the jars cool completely before turning them right side up. Label them with the date and store them in a cool, dark place for up to a year. Alternatively, you can enjoy your chutney right away with your favorite cheese, crackers, bread, or meat.

Serving Suggestions for Hairy Bikers Rhubarb Chutney:

• Cheese Pairing: Perfect with a variety of cheeses.
• Bread and More: Pairs beautifully with crackers, bread, and cold meats.
• Sandwich Enhancer: A delicious addition to sandwiches and salads.
• Dips and Spreads: Use it as a standalone dip or spread.
• Cooking Aid: Ideal as a marinade or glaze for chicken, pork, or lamb.
• Culinary Flexibility: Complements both savory and sweet dishes.

Pro Tips for Making Perfect Rhubarb Chutney

Here are some tips to make your rhubarb chutney even better:

• Vinegar Varieties: Swap cider vinegar with white wine vinegar or apple cider vinegar for a different tang.
• Fruity Twists: Experiment by adding dried apricots, cranberries, or dates alongside or in place of raisins for diverse flavor profiles.
• Tailored Taste: Adjust sugar, vinegar, spices, and chili flakes to perfectly match your palate.
• Crunchy Additions: Sprinkle in chopped nuts like almonds, walnuts, or pistachios to enhance texture.
• Versatile Use: Consider this chutney not just as a spread but also as a marinade or glaze for chicken, pork, or lamb.
• Serving Ideas: Present your chutney on a cheese board, within a ploughman’s lunch, or as a delightful addition to a picnic basket.

How do I store Hairy Bikers Rhubarb Chutney:

• Preservation: Store in a cool, dark place for up to a year.
• Container: Ensure the use of sterilized jars with tight seals.
• Labeling: Always mark jars with the preparation date.
• Post-Opening Care: Once opened, refrigerate and consume within a month.

Conclusion

I hope you enjoyed this guide on how to make the Hairy Bikers rhubarb chutney recipe. This chutney is a great way to use up your rhubarb and add some flavor to your meals. It is also easy to make and can be stored for a long time. Try it today and let me know what you think. Happy cooking!