Yorkshire Rhubarb Chutney

Saturday is market day and the appearance of forced Yorkshire Rhubarb was just tempting me to make something with it. If you’ve never had forced Rhubarb before it can be quite sharp making a very marmalade type jam as opposed to the super sweet barbs that go into a crumble.

Most chutneys follow the same basic recipe with onions and apples which provide pectin to help the chutney set easily. It’s really simple to make chutney if you can chop up a load of ingredients and throw them in a pot you can do it.
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Tomato Chutney – Preserving summer

The end of summer heralds the start of early autumn with the appearance of Damsons, Pomegranates and flavourful Tomatoes. Now is the best time for Tomatoes which have ripened in the summer sun ready for eating. I just love the smell of fresh tomatoes, its such a unique scent! One of the best ways to lock away a taste of summer is in jams and chutneys.

This is a pretty simple tomato chutney recipe but you can jazz it up and add different flavours if you want. A spicy option would be to add a whole chilli, smoked paprika might give this a barbecue type flavour and you could add some herbs for an almost Italian feel.
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