You will need a very large saucepan or jam pan and 10-12 clean jam jars that hold 1lb/500g or more.
Ingredients
- 2kg rhubarb
- 750g sugar
- 30g salt
- 30g root ginger peeled and finely chopped
- 1 large clove of garlic squashed and finely sliced
- 500g raisins or sultanas
- 1 pint/about 500ml malt, wine or cider vinegar
- 1 and a half lemons deseeded and chopped small
Method
- Wash and slice the rhubarb, I did this in the food processor, it’s so quick and easy!
- Add to the pan.
- Now collect all the other ingredients and add them to the rhubarb.
- Stir thoroughly.
- Bring to the boil and simmer gently for 2-3 hours.
- Once cooked put the chutney into clean jam jars while hot using a jam funnel. Bigger jars are easier to manage!
- Close the lids while still hot as they will seal as they cool.
- Chutney usually tastes best if stored for 2-3 months before using.
Enjoy.
