Recipe for Rhubarb Chutney
Sent in by: Sonia (sontab)
Ingredients
- 4 lbs rhubarb
- 6 large onions
- 4 large baking apples
- 1 head of garlic
- 1 piece of fresh ginger (palm sized)
- 2lb 4oz demerara sugar
- 3 pints malt vinegar
- 1 tblspn salt
- 1 heaped tspn curry powder
- 2lb 4oz sultanas
Method
Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil, stirring now and again.
Simmer for about two hours (don’t forget to stir as it will stick) until thick.
Pour into heated jars and seal.
Notes:
This chutney needs to mature for at least three months.
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Making Your Own Chutney?
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