One of the things that my other half considers sacrilege is chutney. It is not so much the chutney he minds but the way we use it. He cannot imagine why anyone would want to "mask the taste of a good cheese by smearing it in chutney. I remember vividly his first visit to Ireland and the look on his face when he realized that yes, my brother was going to eat the foie gras that had been lovingly brought all the way from Limoges, with a thick layer of chutney. But other half is not alone in his beliefs in France which is probably why it is damn difficult to get hold of a good chutney in Paris.
Having brought back some smoked mackerel from our Ireland trip, my mouth was watering at the thoughts of serving it with a rhubarb chutney but if I wanted it I was going to have to make it myself.
I came across a quick version on the internet, but it was missing my favorite ingredients, raisins, so I added some golden and normal raisins to it. The ginger gives it a little kick. This was great with the smoked fish but even better with a nice tart goats cheese!
you will need:
100g mixed raisins and golden sultanas
1 medium onion, finely chopped
100ml cider vinegar
1cm piece fresh ginger, finely chopped
1/2 tsp salt
Trim and wash the rhubarb, then slice it diagonally into fine chunks
Put the onion, sugar, vinegar and ginger in a saucepan and bring to a boil, let boil for around 5 minutes and then add the rhubarb. reduce heat immediately and let simmer until it starts to thicken (about 20 mins or so but could take longer). Put into sterilized jar while still hot. Keeps in fridge for up to a year.