Ingredients
700g Rhubarb
700g Sugar
Handful of Sultanas
1 pint Vinegar
Salt a little
1 oz/25g powdered Ginger or grated fresh ginger
1 Onion – finely chopped
½ tsp Cayenne Pepper
1 tsp chili powder
A few dates
Method
Bring all the above to the boil. Reduce heat. Let it plop away till thick and dark brown
Stir now and then. Pour into clean sterilized jars, put lid on and store. It has a long store cupboard life.
Notes:
I put in whatever ingredients I had. Dates, currents, cranberries etc.
Make the chutney in a large stainless steel pan, keep an eye on the chutney to make sure it is not burning at the bottom.
This amount takes about an hour to cook and fills around 6 jars.
The rhubarb chutney will keep for several months in sealed jars kept in a cool place but it is not necessary to put it in the fridge.
This is a delicious accompaniment to cold meats, cheeses and pork pies and on the Christmas table.
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