This is very easy to make, lasts well and tastes fabulous!
Recipe posted by fosse
WOMENS INSTITUTE RHUBARB AND GINGER CHUTNEY
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Ingredients
- 2.01 lb rhubarb (cut into 2 inch chunks)
- 0.99 lb roughly chopped onions
- 4 oz raisins (or chopped dates or sultanas)
- 0.4 pints malt vinegar
- 0.4 pints water
- 0.99 lb turbinado sugar
- 1 tablespoon salt
- 1 tablespoon ground ginger
- ½ teaspoon cayenne pepper
- 0.98 inches grated fresh gingerroot
Method
- Combine all ingredients in a preserving pan and bring to the boil.
- Reduce the heat and simmer until there is no excess liquid and the chutney has a jam like consistency.
- Stir from time to time.
- Pot up, and store for 6-8 weeks before using.
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