Seville Orange and Rhubarb Chutney Recipe
This vibrant Seville Orange and Rhubarb Chutney offers a beautiful fusion of Spanish Seville oranges and fresh English rhubarb. The tartness of the seasonal citrus pairs effortlessly with tender rhubarb and warm spices, creating a rich, bittersweet chutney that elevates cheese boards, cold meats, and roasted dishes.
Ingredients
-
2 large onions, peeled and chopped (Tip: Chill onions in the fridge before chopping to reduce tears)
-
400g rhubarb, washed and chopped into bite-sized pieces
-
4 Seville oranges (Organic oranges work best for maximum zest flavor)
-
75g dried fruit (raisins or sultanas)
-
3cm piece fresh root ginger, finely chopped
-
1 tsp ground nutmeg
-
3 whole cloves
-
2 tsp salt & 1 tsp black pepper (season to taste)
-
225g dark muscovado sugar
-
600ml spiced malt vinegar
-
Optional: 1 deseeded red chilli for extra heat
Method
-
Sauté the Onions: Place chopped onions in a pan with just enough water to cover them. Cook over medium heat for about 6 minutes until soft, then drain thoroughly.
-
Prep the Oranges: Wash the Seville oranges carefully. Peel and chop the skin, chop the flesh into chunks, and remove any seeds or pips.
-
Macerate and Infuse: Combine all ingredients in a large bowl or heavy-bottomed preserving pan. Stir well and leave to macerate and infuse for 1 hour.
-
Simmer to Perfection: Place the pan over low heat, stirring continuously until the muscovado sugar completely dissolves. Bring to a gentle boil for a few minutes, then reduce the heat to a low simmer. Leave uncovered to simmer for about 1 hour, stirring regularly to prevent sticking.
-
Check for Consistency: The chutney is ready when most of the liquid has evaporated, leaving a rich, thick, and dark mixture.
-
Jar and Mature: Carefully spoon the hot chutney into warm, sterilized glass jars and seal immediately. Store in a cool, dark place for at least 3 weeks before serving to allow the flavors to mature and deepen.