Rhubarb and Ginger Chutney

Name: Rhubarb and Ginger Chutney
Total time: 45 min
Yield: 4
Ingredients: 2 cups Cider vinegar; 2.25 cups sugar; 2 tsps salt; 3 large onions (roughly chopped); 6 cloves garlic cloves (peeled); 1.75 ozs fresh ginger (peeled and finely chopped); 35 ozs Rhubarb (cut into chunks)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Ingredients

for

250ml jars

Ingredients: 2 cups Cider vinegar; 2 ¼ cups sugar; 2 tsps salt; 3 large onions (roughly chopped); 6 cloves garlic cloves (peeled); 1 ¾ ozs fresh ginger (peeled and finely chopped); 35 ozs Rhubarb (cut into chunks)

How healthy are the main ingredients?

Rhubarb sugar ginger garlic clove salt onion

print shopping list

Preparation steps

Place the vinegar, sugar, salt, onions and garlic in a large pan and slowly bring to the boil, stirring from time to time.

Turn up the heat, boil fast for 5 minutes then add the rhubarb and continue cooking for 15 minutes, stirring from time to time to prevent the chutney burning.

Pour the hot chutney into sterilised jars and seal tightly.