About this recipe:This bright and tangy chutney goes great with roast pork or hearty sausages. It's also delicious served alongside a selection of cheeses.
Makes: 4 (500g) jars of chutney
1.8kg (4 lbs) rhubarb, trimmed and sliced
450g (1 lb) demerara sugar
900g (2 lbs) onions, finely chopped
225g (8 oz) raisins
4 tablespoons salt
55g (2 oz) curry powder
1 heaped teaspoon cayenne pepper
475ml (1 pt) malt vinegar
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Method Prep:15min › Cook:45min › Ready in:1hr
Combine rhubarb and sugar in a large heavy bottomed pot. Bring to the boil, reduce to a simmer and cook until tender, 30 to 45 minutes. Stir in onions, raisins, salt, curry powder, cayenne and vinegar. Simmer for an additional 15 minutes.
Spoon into hot sterilised jars, leaving about 1/2 inch at the top and seal with lids. Store in the refrigerator.