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Rhubarb Chutney
Description/Notes:
A nice sharp chutney with a hint of curry that keeps well
Ingredients:
1 lb. (450g) rhubarb, washed and chopped
2 medium onions, peeled and chopped
2 tbsps. dark brown sugar
pinch of cayenne pepper
1 tsp. salt
2 tsps. curry powder
10 tbsps. vinegar
Cooking Instructions:
- Place all the ingredients into a preserving pan
- Cook over a low heat until the rhubarb and onion soften
- Increase heat and boil rapidly until rhubarb is thoroughly cooked
- Spoon into warmed jars and seal
Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000
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