 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
From The Best Kept Secrets of the Women's Institute. I'm posting this here because the book doesn't belong to me and I couldn't take it home! Cooking time could be more or less than stated. Ingredients:
900 g rhubarb, trimmed and cut into 2-inch pieces |
450 g onions, roughly chopped |
115 g dates, chopped or 115 g raisins or 115 g sultanas |
300 ml malt vinegar |
300 ml water |
450 g white sugar or 450 g demerara sugar |
1 tablespoon salt |
1 tablespoon ground ginger |
1/2 teaspoon cayenne pepper |
2 garlic cloves, minced (optional) |
Directions:
1. Place all the ingredients in a large saucepan and bring to the boil over medium heat.
2. Reduce the heat and simmer gently until the chutney has a jam-like consistency and there is no excess liquid on the surface.
3. Stir from time to time to prevent sticking.
4. Spoon into hot sterilized jars and seal down.
5. Label and store for 6-8 weeks before use.
|
|