Recipe: Rhubarb Chutney

Hookery Cookery Home > Pickle and Chutney Recipes > Rhubarb Chutney

Description/Notes:

A nice sharp chutney with a hint of curry that keeps well

Ingredients:

1 lb. (450g) rhubarb, washed and chopped

2 medium onions, peeled and chopped

2 tbsps. dark brown sugar

pinch of cayenne pepper

1 tsp. salt

2 tsps. curry powder

10 tbsps. vinegar

Cooking Instructions:

1. Place all the ingredients into a preserving pan
2. Cook over a low heat until the rhubarb and onion soften
3. Increase heat and boil rapidly until rhubarb is thoroughly cooked
4. Spoon into warmed jars and seal