Rhubarb Chutney
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 36 ozs Rhubarb
- 7 Tbsps White vinegar
- Spice Mix
- 2 cloves
- 6 peppercorns
- 4 allspice
- 2 onions (chopped)
- 6 ozs dried Figs (chopped)
- 1 garlic clove (finely chopped)
- 7 ozs Raw sugar
- 1 tsp ginger (grated)
- 1 tsp mustard powder
- salt
Preparation steps
1.
Rinse and peel rhubarb, cut into 1 cm (approximately 0.5 inch) long pieces.
2.
to cut.
3.
Combine vinegar, onions, garlic, figs, sugar, ginger, mustard powder and spice mix. Bring to a boil. Add rhubarb and simmer, stirring occasionally, for about 50 - 60 minutes or until chutney achieves jam-like consistency.
4.
Pour into preserving jars and seal well. Keep in a cool place for at least 2 weeks. Chutney keeps well for about 6 months. Serve with grilled meats.
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