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CHUTNEYS
1.  Spiced Plum or Damson Chutney
2.  Gooseberry and Sultana Chutney
3.  Pear and Green Pepper Chutney
4.  Cottage Smallholder Plum Chutney
5.  Gooseberry Chutney
6.  Spiced Rhubarb Chutney
7.  Cranberry and Apple Chutney
8.  Christmas Chutney

Go To Cookery Book - for more

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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.