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I made a rhubarb jam a little while ago, basically rhubarb, sugar and grated ginger. Its quite gingery.

I've now made some duck terrine and fancy serving it with some chutney. I have some chutney, but I wouldn't mind trying to convert some of my rhubarb jam into a rhubarb chutney, to use tonight.

Not really sure how I might go about this, but was thinking I might soften some onions and garlic, then mix these and some cider vinegar into some of the jam.

Is this likely to work? Anyone got any better ideas? Would it be different if I had more time?

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up vote 6 down vote accepted

Perfect idea and great multi-use of your jam! Your plan is perfect...just create a nice sweet tart balance to your liking. If you want a little more texture you could plump up some golden or dark raisins by nuking them in the microwave before adding. Coriander seed is often used and provides a little texture contrast as well. A bit of ground allspice could be good as well.

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Good suggestions, thanks. – Sam Holder Jul 22 '10 at 13:14
Just to say, I went with ground allspice and some roughly ground caraway seeds and it worked a treat. Thanks again. – Sam Holder Jul 23 '10 at 7:55
Great! Glad you liked it. – Darin Sehnert Jul 23 '10 at 11:44

I like all Darin's suggestions, but my contribution (late, as usual) is to suggest using apple or banana to mix with the jam.

Core out and chop an apple, microwave it for a minute or two, and you have the perfect "tart balance" material to mix with that jam. If you're feeling lazy, you will find you can separate the flesh from the peel with a spoon after microwaving. Stick with the allspice and coriander - my two favorite spices.

Banana will also work in the same way, but you get less texture.

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