450g (1lb) rhubarb, trimmed and sliced
350g (12oz) onions, peeled and sliced
175g (6oz) raisins
775g (1 3/4 lb) light brown sugar
480 ml (16oz) cider vinegar
15 ml (1 tbsp) salt
5 ml (1 tsp) ground cinnamon
5 ml (1 tsp) ground ginger (I used fresh)
2.5 ml (1/2 tsp) ground cloves
- Put all ingredients into a stainless steel pan and stir over a low heat until the sugar has completely dissolved. Bring to the boil, simmer, stir frequently for 2 hours or until the chutney has reduced and thickened.
- Spoon into warmed sterilized jars, seal, label and keep in a cool place for 1 month before using to allow flavours to develop.
- Makes about 2.25kg (5lb)
Tip: you know about rhubarb leaves being poisonous don’t you? Always top and tail rhubarb and peel off any tough stringy bits, she said trying not to sound like a nipper teaching granny to suck eggs! A stainless steel pan is often recommended as the acidity of the rhubarb may react with other metals.
(recipe adapted from ‘Clearly Delicious: an illustrated guide to preserving, pickling and bottling’)