Rhubarb & Raisin Chutney

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Preparation info

  • Makes approximately

    1 litre

    • Difficulty

      Easy

Appears in

Ripe Recipes

Ripe Recipes

By Angela Redfern

Published 2010

  • About

Ingredients

  • 3 tbsp olive oil
  • 2 large onions, peeled, roughly chopped
  • 1 cup (250ml) malt vinegar
  • 2 cups (300g) soft brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp chilli powder
  • 1 cup (160g) raisins
  • 3 tsp salt
  • 750 g rhubarb, trimmed and cut into 1cm pieces

    Method

    Place a large saucepan over a medium heat and add the oil. Add the onions and cook for 5 minutes.

    Add the rest of the ingredients and simmer over a low heat for 40 minutes.

    Pour the hot chutney into sterilised jars and seal.