Rhubarb chutney
(1)
1 hour
This bright and tangy chutney goes great with roast pork or hearty sausages. It's also delicious served alongside a selection of cheeses.
Hazelmere W.I.
15 people made this
Ingredients
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
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.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
I think Hazelmere W.I. should check the amount of salt in the recipe..... FAR TOO MUCH SALT!!!... Totally ruined an otherwise reasonable recipe - 23 Sep 2015
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