Rhubarb Chutney (If you like a sweeter chutney add about 2 tablespoons of apple concentrate as well)
750g rhubarb stalks
500g cooking apples, peeled and cored
2 onions, finely sliced
500ml vinegar
1 small red chilli, finely chopped (omit this if you don't like too spicy a chutney)
2tbsp mustard seeds, yellow or brown
1tsp ground allspice
1tsp ground ginger
250g sultanas
100grms chopped dried apricots
1tbsp salt
Wash and trim the rhubarb, discarding any leaves, and chop into 2cm lengths. Chop the apples. Place the rhubarb, apples and onions in a heavy-based, non-reactive pan with the vinegar, and bring to the boil. Simmer for 15 minutes until the onions are tender.
Add the chilli, mustard seeds, allspice, ginger, sultanas and salt, stirring, and continue to simmer for 45 minutes to one hour, stirring occasionally, until it is good and thick.
Remove from the heat for ten minutes, then spoon the chutney into hot, dry, sterilised jars and seal. Keep in a cool, dry place and try after 4 to 6 weeks. The longer it's left the better.
Kathy
This one also turned out well, just as well as I made loads, still got a couple of jars left!
