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Rhubarb Chutney

Rhubarb Chutney
+

Rhubarb Chutney

Serves: 3 litres

Preparation: 20 minutes

Cooking: 30 minutes

 

Ingredients

1kg rhubarb, cut into small pieces
25g fresh ginger, bruised
25g garlic, diced
2 lemons
1 tablespoon salt
2 1⁄2 cups malt vinegar
1kg sugar
500g sultanas

 

Method

Mix in a saucepan the rhubarb, ginger, garlic, grated rind and juice of the 2 lemons and salt

Add the vinegar and bring to the boil slowly, then add the sugar and sultanas

Boil slowly for appoximately 30 minutes, until the mixture is thick, ensuring it doesn’t stick and burn

Remove the ginger

Allow to cool then spoon into clean, hot jars and seal