Rhubarb Chutney

Ingredients: rhubarb, onion, sultanas, currants, spices, crystalised ginger, salt, lemon zest and juice, raw sugar, white wine vinegar.


Rhubarb is a great plant: forgiving, courageous, and distained by wallabies The sort of plant I can grow!

It sort of looks after itself, with the canopy of leaves discouraging weeds.

And in addition to all that, it is delicious and when cooked as little as possible, retains a fantastic colour.


Serving Suggestions:


  • It is a mildly spiced chutney and is happy to play second fiddle to any grilled or BBQ meats, sausages and burgers.

  • It comes into its own with cold meats and charcuterie.


Chutney Lovers' Chutney

Ingredients: apple, onion, carrot, raisins, sultanas, salt, spices, mustard, raw sugar, white wine vinegar.


Initially, this was my Apple Isle Chutney, as apple is the predominant ingredient. But everyone loved it, hence its new name. It is just the taste the palate imagines when you say the word ‘chutney’.


Serving Suggestions:


  • Great with all cold meats and indispensable on a ploughman’s platter.

  • It has a slight spiciness making it a perfect accompaniment to curries.

  • Just leave it on the table morning, noon and night. Someone will have it with something. Guaranteed.


Spiced Peach Chutney

Ingredients: yellow peach, raw and brown sugar, balsamic and malt vinegar, spices, crystalised ginger.


My mother was given this recipe by Rita, an Egyptian-born Greek. I have not come across this recipe elsewhere, but an Egyptian-born Greek customer came to the Salamanca Market and told me I had got the recipe right!


Serving Suggestions:


  • At breakfast with bacon, at lunch in a sandwich, or with a salad and cold meats.

  • A stunning accompaniment to game meats and poultry such as duck.

  • Sensational with ham and pork products such as prosciutto or capocollo.

  • It is great to add to a meat loaf or a terrine.


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