Rhubarb chutney from The Farm Cooking School: Techniques and Recipes for Inspired Seasonal Cooking (page 89) by Ian Knauer and Shelley Wiseman

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Notes about this recipe

  • laurenlangston on May 04, 2024

    Turned out great. Well-balanced, just complex enough, a quick fun addition to a cheese plate. My substitutions as I'm determined to use what's in the pantry today: Aleppo chili powder instead of fresh chilies, good quality honey vinegar instead of red wine vinegar.

  • hbakke on June 14, 2020

    A sweet, jammy chutney and not spicy at all. I would probably cut the raisins and ginger a bit smaller next time. This would go well with some sharp cheddar or other cheese.

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