Spiced Rhubarb Chutney

Ideal with cold meats and cheese.

Ingredients:

¼ pint (150ml) water	¼ pint (150ml) malt vinegar
2lb (900g) sugar	1 level teaspoon (1x5ml spoon) ground cinnamon
1 level teaspoon (1x5ml spoon) allspice	1 level teaspoon (1x5ml spoon) ground cloves
¼ teaspoon (1.25ml spoon) nutmeg	3lb (1.35kg) Rhubarb
1lb (450g) stoned raisins or sultanas

Method:

1. Put water, vinegar and sugar into a large saucepan/preserving pan.
2. Tie spices in a muslin bag and add this to the pan.
3. Simmer for about 20 mins.
4. Remove bag of spices.
5. Wash rhubarb and cut into 1 inch (2.5cm) lengths and add to the liquid with the raisins or sultanas.
6. Bring to the boil, reduce heat and simmer for about 1½ hours or until thick.
7. Spoon into hot sterilised jars and seal when cold.

As an alternative you can stir in ½ tablespoon (7.5ml) of chopped fresh mint into the mixture when cool.