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.
Making Your Own Chutneys Help
Making Your Own Chutney?
Filed under All Recipes, Chutneys, Fruit, Rhubarb, Val's Preserves, Vegetarian Recipes by Val
Comments on Rhubarb and Ginger Chutney Recipe »
Dave EMERY @ 9:03 am
Great site, vary helpfull, just making my first batch of rhubarb and ginger chutney.Thanks.
kerry @ 2:34 pm
super site !
Jane Preston @ 10:44 pm
Made my first batch. Lovely chutney. Added more ginger to give it more zing.