RHUBARB & GINGER CHUTNEY
Ingredients
300ml cider vinegar
400g brown sugar
300g raisins
2-3 cm piece of fresh ginger, grated
1 orange juice
Large pinch allspice
800g rhubarb, chopped in small pieces
2 granny smith apples, peeled and chopped
400g brown sugar
300g raisins
2-3 cm piece of fresh ginger, grated
1 orange juice
Large pinch allspice
800g rhubarb, chopped in small pieces
2 granny smith apples, peeled and chopped
Method
Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp of salt. Heat gently until the sugar has dissolved then boil for 10 minutes. Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally.
Decant into sterilised jars (washed in hot soapy water and dry in a warm oven) cover with a clean lid and store in the fridge until required. The longer it is left the better it will taste.
Decant into sterilised jars (washed in hot soapy water and dry in a warm oven) cover with a clean lid and store in the fridge until required. The longer it is left the better it will taste.
Comments
Thank you to Donald Butler of Butlers Berry Farms for supporting this demonstration.To download a printable version of this recipe click here