Spiced Rhubarb Chutney

Ideal with cold meats and cheese throughout the year, but also makes a good Christmas present for the same reason.

Ingredients

¼ pint (150ml) water ¼ pint (150ml) malt vinegar
2lb (900g) sugar 1 level teaspoon (1x5ml spoon) ground cinnamon
1 level teaspoon (1x5ml spoon) allspice 1 level teaspoon (1x5ml spoon) ground cloves
¼ teaspoon (1.25ml spoon) nutmeg 3lb (1.35kg) Rhubarb
1lb (450g) stoned raisins or sultanas  

Method

  1. Put water, vinegar and sugar into a large saucepan/preserving pan.
  2. Tie spices in a muslin bag and add this to the pan.
  3. Simmer for about 20 mins.
  4. Remove bag of spices.
  5. Wash rhubarb and cut into 1 inch (2.5cm) lengths and add to the liquid with the raisins or sultanas.
  6. Bring to the boil, reduce heat and simmer for about 1½ hours or until thick.
  7. Spoon into hot sterilised jars and seal when cold.
  8. As an alternative you can stir in ½ tablespoon (7.5ml) of chopped fresh mint into the mixture when cool.

Images

Rhubarb
RHUBARB
Christmas Spices
SPICES
Dried raisins or sultanas
SULTANAS OR RAISINS