|1.5 kgs of Rhubarb cut up and ready to be turned into chutney|
|And an hour and a bit later.|
I didn't dissolve the sugar enough and most of it sunk to the bottom of the pan and toffied itself there but it still turned out alright.
I've only had a small taste and with 1 teaspoon of extra hot chillie powder it certainly has a nice kick to it but you don't lose the rhubarb taste or the sweetness from the sugar.
I'll leave it for a month or so and give it a good taste test but I think this will be a keeper.
Here goes the recipe
1910 Rhubarb Chutney
- 1.5kgs chopped rhubarb
- 500g onion' chopped
- 500ml vinegar
- 750g sugar
- 1 tsp salt
- 1tsp nutmeg
- 1tsp mixed spices
- 1tps ground cloves
- 1tps cayenne (optional)
- 1tps curry powder
- Combine all ingredients and boil for one hour, making sure all sugar is dissolved before you reach boiling.
- Bottle and seal in sterilized jars
- Leave for a month or two to mature before use.
- And that's it. Here is a link to the recipe I used. 1910 Rhubarb Chutney from Best Recipe's