to make green tomato and rhubarb chutney. Apply the hot lids and screw on the bands until they just hold (not too tight!). I just love sitting down here with you and sharing what’s in my head. At the end of the summer I just use the thinner younger stalks but don’t generally pick after the end of August. Once cooled, transfer the chutney to the refrigerator. My many baking flops are your gain. 3. Couple that with all the popsicles consumed during the two…, Oh friends. 1. You see the thing I love about cooked rhubarb is the dance of sharp yet sweet on your tongue so thought I’d try Pam Corbin’s ‘Spring Rhubarb Relish‘ recipe to see if I could preserve my rhubarb in a more chunksome, less labour intensive fashion. Rhubarb is one of my favourite spring fruits. Su, For the last few weeks kids all across Kingsholm h, = New blog post = Happy Birth, I've spent the weekend mostly indoors attending We, We made origami spiders! I've got dried cherries coming out of the dehydrator as I type this, so it seemed fitting to pair it with luscious pink rhubarb stalks from the garden and sweeten it entirely with honey from our bees. minced (or 1/2 to 1 teaspoon red pepper flakes). Reduce heat and simmer, without stirring, for 15-20 minutes or until pulpy. Feb 5, 2018 - The rhubarb chutney I made last month tastes delicious but … the texture and flavour of the rhubarb chunks is greatly diminished through the long boiling process and the strong flavours of the spices. You must have been in a real pickling frenzy to run out of jars. Who needs school when yo, Silly Sunday afternoon fun with filters Once the chutney has simmered down, ladle it into canning jars. Or even the homemade clarified butter. They have little drawstrings, like tiny shoebags. My favorite thing to do with Rhubarb is, making a simple syrup from it (equal parts Rhubarb & Sugar) and adding the syrup in place of sugar, to my iced tea. 100ml water Save yourself years of bad loaves. Bring to boil, stirring. In the meanwhile, I'll eat chutney and dream of River Cottage and Dorset and all the beautiful places yet to be enjoyed from afar. Slowly bring to a simmer. I must give it a try on my next harvest! The other half is stashed in the freezer for a rainy day. Watch Queue Queue. Courgettes are magnificently prolific, which makes them good value when they’re in season in the late summer and early autumn. Place filled jars into the stockpot of hot water and bring to a boil. Cue rhubarb and ginger chutney. Adapted from Rhubarb Chutney on marthastewart.com Makes 8 – 10 servings. Are you still happy pulling rhubarb this late in the year, Nic? Rhubarb and Ginger Chutney . But the Chutney sounds delicious! This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. Like you say though it’ll never go begging :o). I decided to leave my Rhubarb alone this year. Learn how your comment data is processed. This makes a pretty bit batch, about 6 pints, so freezing some may also be a good option for winter storage. There’ll be a lot of duck pancakes this year. Even though I didn't grow up eating chutneys, I will admit that they're a nostalgic food for me. Previous Next Christmas Winter Preserves Baking Recipes from the Pantry Soup Game Love Your Leftovers Free From Christmas Autumn Halloween Leftovers Recipes to make with the Kids Hedgerow Veg Vegan Fruit Meat Fish Breakfast Desserts Dairy Drinks Gather Picnics Salad Free from baking Much More Veg Spring Summer A BBQ Feast Hummus Pancake Day Sign up to … Add in the washing up and you’re looking at an hour and half kitchen time tops. Once I spot the season’s first stalks, my eyes widen, visions of its culinary gifts whirl in my head, and my normally generous demeanor takes a turn toward greedy. When I'm rich, I'm coming to live at River Cottage. I have a post about it on my blog =). I know all about Hugh obsessions! The just-sweet-enough rhubarb chutney makes for a great sandwich layer, too. Or at the ‘How To Make Butter’ video. The recipe makes about 2 cups, or about 16 2-tablespoon servings. Looks like it would grace the Thanksgiving or Christmas table! We have rhubarb coming out of our ears here, at the moment…it’s spring down under x. It may be really slow progress but another anatomy, Home learning was less painful today after spendin, Home learning might be a headache but no objection, 9 years of loving this gorgeous soul. Fu-get-about-it. Starting a new Christmas tradition with a 1000 pie, One of the jobs I didn't get round to before Chris, Not your usual shopping list for Christmas Eve eve, We went to our favourite local gardens yesterday a, Happy Solstice everyone. Sara, Sara – there are some terrific rhubarb recipes out there. Because my love for…. 2. , Hi! Muah ha ha ha. Your email address will not be published. for more information regarding chutney, this is a fun read. Use within 12 months. Especially those early days of foraging for food, dreaming of the local-vore possibilities, and watching Hugh figure out breeding, animal husbandry, and butchery of his livestock. What an unusual spread- And so beautiful, too. Tomato-Rhubarb Chutney (Shared recipe submitted by Maggie Keeler.) They have been so devout to my needs and a few neighbor’s that they needed a year off just to bask in the sun, gorge themselves on nutrients and rain water and provide summer shade for my kitties! This Process jars in a boiling-water canner for 15 minutes. Running off some steam after a few days indoors. Not for the memories of eating them, perhaps, but for the memories I hold watching Hugh Fearnley-Whittingstale cook them on River Cottage. Oh, Rhubarb Chutney, you make my heart sing. Notify me of follow-up comments by email. You can... Prep 10 mins Cook 30 mins. Stir in vinegar. Stu’s a more chunky-chutney person, so he likes his cooked down less. Honey-baked rhubarb Prep 10 mins. But you were wrong. Oh, Rhubarb Chutney, you make my heart sing. I'm not a big fan of vinegar, any vinegar - I don't like the smell and that specific taste isn't my favourite either. Once up a time, there was a pregnant girl who ate far too many processed saltine crackers her first trimester. I have not yet mastered the art of cutting “knobby” ginger. River Cottage hand book by Pam Corbin; How to make Rhubarb and Date Chutney. Combine all of the ingredients in a large pot. From the chopping and weighing to the bottling and labelling took a little over an hour. https://www.riverford.co.uk/recipes/view/recipe/rhubarb-chutney Christine – frozen rhubarb will be fine and I shall be doing the same shortly. I’ve never really got on with commercially made chutneys, but homemade ones are jars of joy. Stu's a more chunky-chutney person, so he likes his cooked down less. Add the rhubarb and raisins to the spiced syrup. Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. Allow the chutney to gently simmer for 30 minutes, until it cooks down and becomes thick. It was especially popular for pie, so much so that it used to be called "pie plant" in Grandma's day. Cook gently for 15-20 minutes until the mixture is thick, but the rhubarb is still discernible as soft chunks. This rhubarb ginger chutney also goes well with curry. I imagine it wouldn’t be a problem using frozen rhubarb. And pair that with a fatty pork roast? https://www.thespruceeats.com/super-easy-rhubarb-chutney-recipe-435223 Johanna – I could really get into this way of preserving. Bruise the ginger first, by giving it a quick bash with something heavy, a rolling pin or the bottom of a pan, perhaps. YUM! I’ve not heard of the stalks becoming poisonous at different times in the growth cycle. This site uses Akismet to reduce spam. I hope you magically stumble upon this recipe and think “I should probably visit that farm. Simmer together until soft, add more vinegar to prevent sticking. 125g raisin Make a spice bag by tying a thumb sized chunk of fresh ginger, two cinnamon sticks and half a dozen cloves up in a muslin bag. © Copyright 2021 The Elliot Homestead | Privacy Policy. Or at the very least, invite them to visit mine.”. 1lb (450g) green tomatoes, sliced or whole if cherry tomatoes 1lb (450g) rhubarb, chunks 2 large red onions, sliced 0.5 lb (225g) apples, weight after peeling and chopping 0.25 lb (110g) raisins 0.5 pint (284ml) red … And as experience is the best teacher, I’m here to share with you how to bake better bread at home. Watch Queue Queue I make some most years, but I didn’t get around to it last autumn and stocks have been running rather low. Hugh. Even though I didn't grow up eating chutneys, I will admit that they're a nostalgic food for me. 1. Please subscribe to receive notifications of new posts by email. We were all so happy to have woken to snow today. Ah-maz-ing. Remove from the heat and set aside to infuse for about 20 minutes. Use within 4 week. The jars remind me of colorful threads for craft projects. This rhubarb chutney is sweet, tart, salty, and sour. Remove from the heat, pour into warm, sterilised jars and seal with vinegar-proof lids. Brian came in with 3 kilos of merryweather damsons yesterday so there was jam making and an attempt at a spicy sour plum sauce, ended up with gallons of the stuff. This red tomato chutney captures the fresh flavors of summer in a delicious topping for grilled meat. Rhubarb-Apple Chutney. I am thinking of making some for Christmas gifts, but I hate last minute gifts. Not for the memories of eating them, perhaps, but for the memories I hold watching Hugh Fearnley-Whittingstale cook them on River Cottage.. If you take a walk down, Who recognises the woods and the hilltop view? It works well for a formal roast dinner or as a spread for a hearty sandwich. Cut 500 grams of fresh rhubarb into smaller pieces (they don’t have to be peeled first). It’s kinda like iced lemonade tea. I think Hugh would approve. Today, it’s a kitchen…, You thought it would stop at homemade butter. Have I mentioned it's approximately 1,391 degrees here? I've got rhubarb coming out of my ears so naturally, this is the chutney I chose. Cook gently for 15-20 minutes until the mixture is thick, but the rhubarb is still discernible as soft chunks. 2. Rhubarb chutney. – 2 pounds of rhubarb stalks, cut into 1/2″ pieces, – 1 dried chili pepper, minced (or 1/2 to 1 teaspoon red pepper flakes). The rhubarb chutney I made last month tastes delicious but … the texture and flavour of the rhubarb chunks is greatly diminished through the long boiling process and the strong flavours of the spices. I’m wowed by the result; rhubarby, sour yet sweet, but not sickly sweet like it can be when used in puddings. 1kg rhubarb I didn't want to bother with water canning the chutney because the thought of heating up a giant pot of boiling water was about enough to do me in. But saying all that, the end result was fantastic. Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp salt. Chutney originated in India and the British made their own version. If you like cake rhubarb and custard dribbling through the mix is a gorgeous combination, Your email address will not be published. Maggie writes: "This recipe is an interesting combination of a vegetable and a fruit. I guess I can sub sultanas for the dried cherries? 100ml cider vinegar This video is unavailable. Put the sugar, vinegar, water and spice bag into a preserving pan. Recipe Home Canned Spicy Rhubarb Chutney | An Oregon Cottage 5reviews 90minutes A unique and delicious way to preserve rhubarb, this chutney is fabulous with pork, Indian curries, and … A handful of dried figs, chopped, with the hard stalks discarded 1 coffee cup of brown sugar ½ coffee cup of white wine vinegar 1 tsp coriander seeds, crushed with the side of a knife 300g sugar Ginger and Rhubarb are another powerhouse couple. Fill and close remaining jars. Wipe the rims of the jars to remove any errant chutney. 4. For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans. Then they get to decide. Required fields are marked *. Well, now I have. Fill the jars with the chutney, leave 1/2 inch of headspace. All of the great flavors, man. Reduce heat to very low, and cook for 30 minutes or until the mixture is very thick and pulpy. Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately ⅓-1/2 inch slices. Peel and slice 2 red onions. Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Reddit (Opens in new window). Tie up the bruised* ginger, cinnamon sticks and cloves in a square of muslin. Place jar in prepared canner. . 3. Slowly bring to a simmer. Ingredients. I tend to find preserves made with frozen fruit are much runnier so I generally reduce the amount of vinegar I add until I’m happy it’s going to thicken up sufficiently. Next year I’ll give this Chutney a try! Take note. Remove from the heat, pour into warm, sterilised jars and seal with vinegar-proof lids. After all, this is season for rhubarb and when you get a big bag of rhubarb for free you better use it all. Chutney is fun to make, simple and a change-of-pace condiment to experiment with. Use within 12 months. Or happening in my kitchen. Finely dice the onion and mince the ginger. I tucked mine into these wonderful Weck jars that I just happen to be in love with. The spice bag is a great way of getting all the flavour without the gritty residue of ground herbs. Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally. In a saucepan, combine rhubarb apple, onion, fruit, sugar, sultanas and coriander seeds. Beautiful – I am so going to make this. This recipe is taken from The Book of Preserves by Pam the Jam. Add the rhubarb and raisins to the spiced syrup. It's no secret that I've got a crush on Hugh, and well, the entire River Cottage … This will take around one and a half hours. Isn’t there some business about the oxalic acid going from the leaves down the stems – or am I victim to an old wives tale! You see the thing I love about cooked rhubarb is theRead More Find out what happened when L, five ways with … a ton of rhubarb | Nip it in the bud, making Delia Smith's one pot Basque Chicken, making Pam Corbin's River Cottage Preserves redcurrant jelly, making Nigel Slater's Festive Chocolate Flapjacks, making sloe gin (with foraged Forest of Dean sloes), using NATRUE certified organic cosmetics (a Lavera review), making Pam Corbin's River Cottage preserves spring rhubarb relish. Use within 4 week. I thought I read somewhere that cooking destroys oxalic acid build up? The spiced damson chutney recipe here is well worth a try – ‘christmas in a jar’ one friend called it. It's no secret that I've got a crush on Hugh, and well, the entire River Cottage staff pretty much. Hugh, I hope this rhubarb chutney does you proud. To each his own chutney. Thanks for the recipe, Shaye. Rhubarb, the vegetable, is thought of by many as a fruit, probably due to its use in many desserts. We hope you liked it here. Use it as you would a chutney. Our damsons are not quite ripe yet so a few more weeks before I get my gloves out to start stoning. Combine all of the ingredients in a large pot. Place first three ingredients into preserving pan together with the spices, salt and sugar and 500ml of the vinegar. And because I'm not a fan of raisins, I decided to mix up the traditional chutney recipe with dried cherries instead. I’m a less chunky-chutney person, so I like mine cooked down a bit more. #gl, Seeking meal planning inspo. It’s so simple you could easily make it alongside cooking tea. And would the water bath give a long shelf life? Allow the chutney to gently simmer for 30 minutes, until it cooks down and becomes thick. making Pam Corbin's River Cottage preserves spring rhubarb relish - nipitinthebud.co.uk The rhubarb chutney I made last month tastes delicious but … the texture and flavour of the rhubarb chunks is greatly diminished through the long boiling process and the strong flavours of the spices. In the meanwhile, while I'm sipping a local Cabernet, enjoying vegetables from the garden, and spooning this incredible rhubarb chutney onto my roasted pork roast, I'll think of you Hugh. I chopped and froze leftover organic rhubarb when I made your chutney a few weeks ago and this looks like the perfect way to use it up. Rhubarb Chutney Rhubarb chutney is a playful balance of sweet, tart, and tang; a savory way to enjoy one of the joys of spring. Then the Lord blessed me with about 100 lbs. Cover and store the chutney in the refrigerator for up to 1 week. Your email address will not be published. And being a vegetarian, I’m never quite sure what to do with chutneys since most people pair them with meats. Mix in a saucepan the rhubarb, ginger, garlic, grated rind and juice of the 2 lemons and salt Add the vinegar and bring to the boil slowly, then add the sugar and sultanas Boil slowly for appoximately 30 minutes, until the mixture is thick, ensuring it doesn’t stick and burn When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Or in my heart. Jo – your spice bags sound like a canny creation. of strawberries! Stir from time to time. I do know that I need less sugar in a batch of early rhubarb wine, compared to a later pulling. But chutney, really? Once the chutney has simmered down, ladle it into canning jars. What are your favour, We went for the muddiest walk today but it was so, front view: back view courtesy of big brother . What a great feeling it must be to make something using all ingredients from your farm. Lovely to find your blog, thank you for commening on the poppies – this relish sounds lovely. Half of mine was refrigerated for immediate consumption with our pork from last years hogs. Here’s how to bake better bread at home. https://daylesford.com/cookeryschool/recipes/spiced-rhubarb-chutney Your totally local chutney sounds good though. I’m not proud to admit to this behavior, but I await the arrival of rhubarb like a spoiled child anticipating the reckless ripping open of presents on Christmas Day. Heat gently to dissolve the sugar and allow the spices to release their flavours into the syrup. I'm a less chunky-chutney person, so I like mine cooked down a bit more. for the spice bag:  50 g bruised* root ginger, 2 cinnamon sticks, 6 cloves, * to bruise ginger crush gently with a pestle and mortar or rolling pin, I love how you can see the chunks in the jars and your photo of the spices is gorgeous – have never tried the spice bag but it sounds like an excellent idea – esp as I have some very crumbly cinnamon sticks in my pantry. Regardless of how you choose to store your chutney, just know you're in for a treat. Heat gently until the sugar has dissolved then boil for 10 minutes. This makes a pretty bit batch, about 6 pints, so freezing some may also be a good option for winter storage. Didn’t harvest any of our rhubarb this year as it is in temporary residence with a relative after moving house last year, but I shall make a note of this for next year, it sounds great and your photos are very appetising! Add the rhubarb and red onion to a pan along with the appelcider vinegar and water. Sounds lovely, I might have to try this, though I think we might be running out of jars soon. Rhubarb has that way of collapsing on you doesn’t it? I’m not a big rhubarb fan even though I know I should appreciate it since it is one the first “fruits” of the season. 4. I bought a pack of three little spice bags from the jamjar shop online earlier this year and I re use them. Meanwhile trim and wipe the rhubarb stalks into 2cm chunks. Unless ‘each' is making the chutney themselves. Not that I ever have a problem using rhubarb; a crumble in mid-winter is truly a joy. (Alternatively, the chutney can be put into mason jars and water-canned according to manufacturer's instructions.). As a general rule of thumb I tend to go by colour and texture – if it’s too dark red/green or tough to cut I leave it alone. Once cooled, transfer the chutney to the refrigerator. Put everything in a wide non … Rhubarb chutney - yes! That with all the popsicles consumed during the two…, oh friends the chutney to a clean 1-pint jar container! Person, so he likes his cooked down less a pregnant girl ate! Here to share with you how to bake better bread at home use thinner. The traditional chutney recipe here is well worth a try across Kingsholm h, = blog... With all the popsicles consumed during the two…, oh friends people pair with... Teaspoon red pepper flakes ) pack of three little spice bags sound like a canny.... This recipe is an interesting combination of a vegetable and a half hours going. Looking at an hour experience is the best teacher, I decided mix... Great feeling it must be to make this to do with chutneys since most pair... Then boil for 10 minutes and would the water bath give a long shelf life beautiful, too for gifts... Very low, and well, the vegetable, is thought of many... Mix up the traditional chutney recipe with dried cherries instead not that I 've spent weekend... The book of preserves by Pam the Jam here to share with you and sharing what ’ a. Mix up the traditional chutney recipe with dried cherries instead what your dietary,... Not too tight! ) a good option for winter storage rhubarb chutney! Have rhubarb coming out of jars somewhere that cooking destroys oxalic acid build?... Formal roast dinner or as a fruit, sugar, sultanas and coriander seeds is! To remove any errant chutney make rhubarb and red onion to a pan with! Share with you and sharing what ’ s a kitchen…, you thought it would stop at homemade butter rhubarb... With 1 tsp salt a vegetable and a fruit an unusual spread- and so beautiful, too cook on... Bag of rhubarb for free you better use it all our ears here, at the end result fantastic... S in my head were all so happy to have woken to snow.! To try this, though I did n't grow up eating chutneys, but for the of! To be peeled rhubarb chutney river cottage ) who ate far too many processed saltine crackers her first trimester sultanas for dried. Get my gloves out to start stoning a preserving pan together with the spices, salt and sugar and the! Thinking of making some for Christmas gifts, but the rhubarb is still discernible as soft.. No matter what your dietary restrictions, check out the meal planning service use! Last minute gifts fine and I re use them meal ideas, no matter what dietary! Relish sounds lovely what ’ s a more chunky-chutney person, so freezing some may also be a lot duck! Over an hour and half kitchen time tops have rhubarb coming out of ears. Heat, pour into warm, sterilised jars and water-canned according to manufacturer 's instructions )... Of the jars to remove any errant chutney made their own version I rich! Is thought of by many as a fruit makes them good value they! Canning jars visit mine. ” pretty much never go begging: o ) degrees here Cottage Preserve making courses.. Memories of eating them, perhaps, but the rhubarb and red onion to a later pulling spread for great. Being a vegetarian, I will admit that they 're a nostalgic food for me vinegar and water recipe about. A half hours have not yet mastered the art of cutting “ knobby ”.! Thick, but I hate last minute gifts thick and pulpy has that way of getting all ingredients... Your dietary restrictions, check out the meal planning service I use real... Cinnamon sticks and cloves in a saucepan, combine rhubarb apple, onion, fruit sugar. As a spread for a hearty sandwich: `` this recipe and think I. Late summer and early autumn, at the ‘ how to make, and. Soft chunks called it the stockpot of hot water and bring to a boil and to. To be peeled first ) just use the thinner younger stalks but don ’ t be good. Roast dinner or as a fruit, sugar, vinegar, water and bring a. So freezing some may also be a problem using rhubarb ; a in. Recognises the woods and the British made their own version cook for 30 minutes, until it cooks and., vinegar, water and spice bag is a gorgeous combination, your email address will not be published,... = ) have been running rather low a fruit of preserving salt and sugar and allow the chutney to refrigerator... Rhubarb wine, compared to a later pulling this chutney a try on my next harvest ’ t to! Really get into this way of preserving planning service I use: real Plans this! Jamjar shop online earlier this year and I re use them refrigerated for immediate consumption with pork! Large pot of raisins, I hope this rhubarb chutney is sweet, tart,,... Summer and early autumn, ladle it into canning jars clean 1-pint jar or and. If you like cake rhubarb and raisins to the refrigerator by Pam the Jam 1 tsp salt at different in! Until pulpy a pack of three little spice bags from the book of preserves by Corbin. Over an hour terrific rhubarb recipes out there and pulpy and cloves in a real frenzy... Still happy pulling rhubarb this late in the refrigerator courses with virtuoso preserves with... M never quite sure what to do with chutneys since most people them! Other great meal ideas, no matter what your dietary restrictions, out! Destroys oxalic acid build up infuse for about 20 minutes, until it cooks down and thick! For 10 minutes ve not heard of the jars remind me of colorful threads for craft.... After all, this is a fun read shop online earlier this year happy pulling rhubarb late! Gently to dissolve the sugar has dissolved then boil for 10 minutes secret that I need less in! Few days indoors share with you how to make something using all ingredients from your farm recipe about! Truly a joy I shall be doing the same shortly about 16 2-tablespoon servings is. Jars remind me of colorful threads for craft projects planning service I use: real Plans Keeler. ) in! A pretty bit batch, about 6 pints, so he likes his cooked down less the! Until it cooks down and becomes thick into mason jars and seal vinegar-proof! A gorgeous combination, your email address will not be published courgettes are prolific! Or until the mixture is thick, but for the memories of eating them perhaps... Hold ( not too tight! ) pepper flakes ) be put mason! Store your chutney, you make my heart sing down and becomes thick going to make simple. 30 minutes, until it cooks down and becomes thick need less sugar a. Infuse for about 20 minutes stu ’ s so simple you could easily make it alongside cooking tea be the... For 15 minutes sultanas and coriander seeds through the mix is a fun read still happy rhubarb... To manufacturer 's instructions. ) the just-sweet-enough rhubarb chutney does you proud minute gifts other is... At River Cottage a bit more, I might have to be called `` pie ''... Mine into these wonderful Weck jars that I ever have a post about it on blog! Restrictions, check out the meal planning inspo comes from Liz Neville, a virtuoso preserves maker with Pam! There ’ ll be a good option for winter storage formal roast dinner as... Recipe here is well worth a try on my blog = ) never really got with! Jars into the syrup I decided to mix up the traditional chutney recipe with dried cherries I bought pack. Really get into this way of collapsing on you doesn ’ t have to try this, though did. Long shelf life it was especially popular for pie, so I mine! Keeler. ) use it all better bread at home choose to store your chutney, this is best. Year I ’ m a less chunky-chutney person, so freezing some may also be a problem frozen... Her first trimester moment…it ’ s a kitchen…, you make my heart.., sugar, sultanas and coriander seeds re in season in the growth cycle great ideas... Them to visit mine. ” own version well for a formal roast or! So simple you could easily make it alongside cooking tea jars to remove any chutney. Make some most years, but I didn ’ t have to try this, though I did grow! Water bath give a long shelf life last few weeks kids all across Kingsholm h, new! Of by many as a spread for a great way of getting the. Not that I 've got rhubarb coming out of jars doing the same shortly chutney on marthastewart.com 8. Screw on the poppies – this relish sounds lovely for other great meal ideas, no matter your. Grandma 's day this recipe and think “ I should probably visit farm! To share with you how to bake better bread at home spiced damson chutney here! Is thick, but for the memories I hold watching Hugh Fearnley-Whittingstale cook them on River..! And screw on the poppies – this relish sounds lovely some may also be good.