Spiced Rhubarb Chutney

Muban · 13-06-2007, 18:00

• 2lb rhubarb
• 10.5 oz onions
• 10.5 oz eating apples
• 5oz dates
• 5oz dried apricots
• 26 fl oz white wine vinegar
• 1 lb 8 oz soft brown sugar
• 2.5 tspn salt
• 2/3rds tsp cayenne pepper
• 2/3rds tsp ground cloves
• 2/3rds tsp cinnamon
• 1 + 1/3rd tsp ground ginger

Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil, stirring now and again. Simmer for about two hours (don't forget to stir as it will stick) until thick. Pour into heated jars and seal.

You can use malt vinegar but if you do you need to keep it for 3 months before you eat any of it. White wine vinegar for the win (and for the inpatient!

)

13-06-2007, 18:00	#1
Muban Shoes, Boobs & Corsets Join Date: Jul 2006 Location: The fastest town in Scotland Posts: 1,882	Spiced Rhubarb Chutney • 2lb rhubarb • 10.5 oz onions • 10.5 oz eating apples • 5oz dates • 5oz dried apricots • 26 fl oz white wine vinegar • 1 lb 8 oz soft brown sugar • 2.5 tspn salt • 2/3rds tsp cayenne pepper • 2/3rds tsp ground cloves • 2/3rds tsp cinnamon • 1 + 1/3rd tsp ground ginger Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil, stirring now and again. Simmer for about two hours (don't forget to stir as it will stick) until thick. Pour into heated jars and seal. You can use malt vinegar but if you do you need to keep it for 3 months before you eat any of it. White wine vinegar for the win (and for the inpatient! ) __________________ well, not to put a too fine point to it, he was discovered.. in the lounge