Kathy’s Rhubarb Chutney
This recipe is from one of our customers and friends, Kathy Connor. Pairs well with chicken, pork, BBQ ribs, sausages, salmon, trout and cheese toast.
  1. Add all the ingredients to a large saucepan and mix together.
  2. Bring to a boil and then lower heat. Simmer uncovered until everything is soft and thickened.
  3. Let cool, and store in a sealed container in the fridge, for up to three weeks.
Recipe Notes

This recipe uses our Blackberry-Ginger Dark Balsamic, Cinnamon-Pear Dark Balsamic and Sherry Vinegar. You could use any of the following vinegars for a different taste:

Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.