Recipe Rhubarb chutney
Ingredients
Preparation
- Wash the rhubarb and cut it into small pieces.
- Peel and cut the onion into small dice.
- If you use apples (fresh or frozen), chop them and mix them with onion, rhubarb and water in a large saucepan. Cook until the apples are tender.
- Turn off the fire and add the raisins, vinegar, sugar, salt and spices, stirring over low heat until the sugar is dissolved.
- Bring to a boil and continue cooking until the thickened chutney, stirring constantly.
- Place the sterilized jars on a wooden base or on a cloth. Fill the jars with a jug, above a small plate, to the top. Use a knife to remove air bubbles.
- Cover with a wax disc and a lid to the vinegar test. Keep in a dry place. Try to keep for a month for spices to ripen.
Margaret Aka Mama Bentley recipe: www.madeinhackney.org