Rhubarb and okra chutney

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Makes 700ml/1¼ pints of chutney

Dietary

Vegetarian

The sweet/sour flavour of this chutney makes it a good match for hard, mature cheeses.

By Jo Jo Yee
From The Big Allotment Challenge

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

Method

  1. Bring the onion, okra and vinegar to the boil in a non-reactive saucepan. Stir in the sugar until dissolved.

  2. Add the remaining ingredients and simmer for 20-25 minutes, or until thickened.

  3. Remove from the heat and set aside to cool.

  4. 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.

Related Recipes

Sweet potato gumbo with cornbread muffins

By Simon Rimmer

How to make chutney

By Thane Prince