Rhubarb Chutney
900g (2lb) Rhubarb
900g (2lb) Demerara Sugar
600ml (1 pint) Vinegar
450g (1lb) Sultanas
25g (1oz) Root Ginger
25g (1oz) Salt
15g (½oz) Garlic
15g (½oz) Cayenne Pepper
1 tsp Peppercorns
2 Lemons, peel only
Finely chop the rhubarb and garlic.
Place the crushed the root ginger, peppercorns and lemon peel and into a piece of muslin and tie with string.
Place all of the ingredients into a large saucepan and bring to the boil.
Simmer gently, stir frequently, until the mixture thickens.
Remove the muslin bag.
Place the mixture into jars, whilst hot.
Seal immediately with airtight lids
Leave for 3 months to mature before using.
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