Rhubarb and fig chutney
Makes: 3-4 jars
Serves: 3-4 jars
Prep time: 15Total time: 
Recipe photograph by Ant Duncan
Rhubarb and fig chutney
Tangy rhubarb with sweet dried figs get a kick of heat from English mustard and seeds in this great accompaniment for a weekend cheeseboard
Makes: 3-4 jars
Serves: 3-4 jars
Prep time: 15Total time: 
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Nutritional information (Tablespoon)
Calories
25Kcal
Fat
0gr
Saturates
0gr
Carbs
5gr
Sugars
5gr
Fibre
1gr
Protein
1gr
Salt
0gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp olive oil
- 400g shallots, sliced
- 1 tbsp mustard seeds
- 1 tbsp mustard powder
- 600g rhubarb, sliced into 2cm chunks
- 200ml red wine vinegar
- 200g light brown soft sugar
- 200g dried figs, roughly chopped
- 1 tbsp fresh thyme, leaves picked
Step by step
- Heat the oil in a large, deep saucepan and fry the shallots over a gentle heat for 4-6 minutes until soft. Add the mustard seeds and powder and continue to cook for another couple of minutes.
- Add two-thirds of the rhubarb along with the vinegar and sugar, then heat gently until the sugar has dissolved. Bring to a simmer and simmer gently for 45 minutes, until the mixture has thickened.
- Add the remaining rhubarb, figs and thyme and stir to combine. Continue to simmer for another 15-20 minutes, until the rhubarb is soft and the mixture is sticky. Avoid stirring too often and breaking up the rhubarb. Remove from the heat and transfer to sterilised jars*. Keep in a cool, dark place until needed. *Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
