Rhubarb Chutney

by Marian Armitage -

Rhubarb Chutney

Course: Main

Servings: 6 jars - medium sized

Prep Time: 45 minutes

Cook Time: 1 hour

Ingredients
  • Rhubarb - 1 kilo (wiped and cut into 1cm pieces)
  • Onion - 1 large (chopped)
  • Garlic - 2 cloves (finely chopped)
  • Sultanas - 200 grams
  • Dates - 200 grams (cooking quality)
  • Fresh root ginger - 50 grams (peeled and finely chopped)
  • Cinnamon stick - 50 cm (whole)
  • Cloves - 5 (whole)
  • Salt - 1 level tsp
  • Malt vinegar - 300 ml
  • Demerara sugar - 600 grams
Instructions
  1. Rhubarb ChutneyPut all ingredients into a very large stainless steel pan.
  2. Slowly bring to the boil and simmer over a low heat for about an hour until the mixture is thick, stirring well from time to time.
  3. That's it!
  4. Allow to cool slightly, then put into sterilised jars and put lids on when cold.
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