1kg Rhubarb – washed and diced
1 large onion – chopped
160 grams Sultanas (9µ)
4 cloves garlic chopped (or 4 tsp minced garlic)
30 grams finely grated ginger
4 grams salt
4 grams mustard seeds
4 grams ground all spice
4 grams Coriander
2 grams Ground Cinnamon
2 grams Ground Cloves (or add 6 full cloves)
250 ml water
250 ml cider vinegar
1
Place all ingredients except vinegar into a large heavy based pan.
2
Bring slowly to boil over medium heat.
3
Reduce to a simmer and half cover with lid.
4
Cook for 20 minutes or until onions are very soft.
5
Add vinegar and cook for approximately 30 minutes or until chutney is thick.
6
Spoon into sterilized jars and seal when cold.
7
Ingredients
1kg Rhubarb – washed and diced
1 large onion – chopped
160 grams Sultanas (9µ)
4 cloves garlic chopped (or 4 tsp minced garlic)
30 grams finely grated ginger
4 grams salt
4 grams mustard seeds
4 grams ground all spice
4 grams Coriander
2 grams Ground Cinnamon
2 grams Ground Cloves (or add 6 full cloves)
250 ml water
250 ml cider vinegar
Directions
1
Place all ingredients except vinegar into a large heavy based pan.
2
Bring slowly to boil over medium heat.
3
Reduce to a simmer and half cover with lid.
4
Cook for 20 minutes or until onions are very soft.
5
Add vinegar and cook for approximately 30 minutes or until chutney is thick.
6
Spoon into sterilized jars and seal when cold.
7