Recipe for Spiced Rhubarb Chutney sent in by: Sonia (sontab)
Ingredients for Spiced Rhubarb Chutney:
- 3lb rhubarb
- 1lb onions
- 1lb eating apples
- 8oz dates
- 8oz dried apricots
- 2 pts white wine vinegar
- 2lb 4oz soft brown sugar
- 4 tspn salt
- 1 tspn cayenne pepper
- 1 tspn ground cloves
- 1 tspn cinnamon
- 2 tspn ground ginger
Method for Spiced Rhubarb Chutney:
- Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil, stirring now and again.
- Simmer for about two hours (don’t forget to stir as it will stick) until thick.
- Pour into heated jars and seal.
This is edible from the word go but if malt vinegar is used instead of white wine then it will need at least three months to mature.
You can substitute fresh ginger finely chopped instead of the dried if you prefer.
General Chutney Making Information