Rhubarb Chutney Recipe

This recipe is adapted from the one at the thefoody.com, as recommended on the grow your own forums.

Ingredients

1500g rhubarb
1500g dark brown soft sugar
900ml vinegar (malt)
425g sultanas
75g chopped dried apricots
40g root ginger
30g salt
30g garlic
1 chilli
2 tsp peppercorns
3 lemons, peel only

Method

See here for pictures of the method.

Finely chop the rhubarb and garlic.
Crush the root ginger and place it with the peppercorns and lemon peel in a piece of muslin and tie with string.
Place all of the ingredients into a large saucepan and bring to the boil.
Simmer gently, stir frequently, until the mixture thickens.
Remove the muslin bag.

Pot in steralised jars.

Makes about 3kg
Leave for 3 months to mature before using.