I picked a few rather heat-depleted stalks of rhubarb yesterday and made some rhubarb chutney. It boiled and bubbled away for an hour or so, steaming up the kitchen and producing a rather pungent aroma from the cider vinegar, but finally it was ready and bottled. Almost two jars from what should have rightfully been consigned to the compost pile! I am rather chuffed as I do love chutney on a lot of things.
The rain has passed us by again except for 10 minutes of a light sprinkle, not enough to be of any help in the garden. Nothing in the forecast for the next few days either. It has finally been officially designated a "drought" in our area!
We like chutney, too, but I have never mastered the art of bottling anything. Maybe this year.
ReplyDeleteI use a very basic method and have never (touch wood!) had any failures.
DeleteI like a sweet non spicey chutney so maybe rhubarb would be perfect. From the previous post, those sunflowers are spectacular.
ReplyDeleteThey are in a very fertile spot so I think that's why they have grown so tall. The chutney just had cinnamon and allspice so is quite mild.
ReplyDeleteThe chutney sounds amazing - well done! xx
ReplyDeleteIt is so easy, I make different kinds as the vegetables are available.
DeleteHeat depletion seems to be a theme of the blog posts I am catching up on today. Hopefully autumn won't keep us waiting too long for milder temps. Both rhubarb and green tomato chutney sounds yummy.
ReplyDeleteStill definitely summer here - no sign of autumn yet.
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