Rhubarb Chutney
By Chelsea SugarPage views: 34840
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4 reviews
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Difficulty Easy
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Prep time 30 mins
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Cooking time 1 hrs
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Serves
1
1kg Rhubarb, leaves removed
250g Onions, chopped
250g Chelsea Soft Brown Sugar
250g Raisins
500ml Cider Vinegar
8 Cloves Garlic, chopped
30g Fresh Ginger, peeled and grated
1 Teaspoon Ground Allspice
1 Teaspoon Cayenne Pepper
1 : Wash the rhubarb and cut into 2.5cm pieces.
2 : Place rhubarb with chopped onions and remaining ingredients in a large enamel or stainless steel saucepan. Mix well. Bring to the boil slowly, stirring frequently and simmer until the mixture turns to a thick pulp, about 1 hour.
3 : Put into hot sterilised jars and seal.
Great recipe, could add any fruit, slightly too spicy need to cut down a little on cayenne next time. Excellent!
Fantastic results. Didn't have 250g raisins so used mix of sultana,cranberries and diced apricots. Sensational!!
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