Ingredients
- 300ml cider vinegar
- 400g brown sugar
- 300g raisins
- 2-3 cm piece of fresh ginger, grated
- 1 orange juice
- Large pinch allspice
- 800g rhubarb, chopped in small pieces
- 2 granny smith apples, peeled and chopped
RHUBARB & GINGER CHUTNEY
Method
- Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp of salt
- Heat gently until the sugar has dissolved then boil for 10 minutes
- Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally
- Decant into sterilised jars (washed in hot soapy water and dry in a warm oven) cover with a clean lid and store in the fridge until required
- The longer it is left the better it will taste
Comments
Thank you to Donald Butler of Butlers Berry Farms for supporting this demonstration.
To download a printable version of this recipe click here
