Rhubarb and Ginger Chutney Recipe
Ingredients:
- 3 lb (1.4 kg) rhubarb
- 1 lb (450 g) onions
- 4 oz (112 g) sultanas
- 1 lb (450 g) brown sugar
- ½ oz (14 g( salt
- 2 teaspoonsful ground ginger
- ½ teaspoonful pepper
- 1 pint (570 ml) vinegar
Method:
- Wash, dry and trim the rhubarb and cut into 1" (2.5 cm) lengths. Peel and chop the onions,
- Put the rhubarb, onions, and all the other ingredients into a pan and slowly bring to the boil.
- Simmer gently until cooked and the chutney is thick.
- Turn into hot, clean, sterilized jars and seal at once.
- Label with contents when fully cooled.
Makes about 4 lb (1.8 kg) of Rhubarb and Ginger Chutney. This article will get you started and explain the finer ponts of making your
own chutney: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
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2 Comments »
Dave EMERY :
Great site, vary helpfull, just making my first batch of rhubarb and ginger chutney.Thanks.
kerry :
super site !