Recipe for Rhubarb Chutney
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.
Making Your Own Chutneys Help
This article will get you started and explain the finer ponts of making your own chutney:
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.
Filed under All Recipes, Apples, Chutneys, Fruit, Members Recipes, Onions, Rhubarb, Vegetable Recipes, Vegetarian Recipes by Val
Comments on Recipe for Rhubarb Chutney »
karen Kolbach @ 7:46 pm
Do I need to refridgerate after I have sealed the Chutney? I put the chutney in the hot jars then put the lid on them.
I also put them in a small water bath to make sure the top of the jar did not make a pop noise . Am I able to leave them unrefridgerated after this task?
Karen
Val @ 5:00 pm
There's no need to refrigerate it. Just store in a cool, dry place. Once a jar has been opened though, it may be better if kept in a fridge.