Recipe Archives->Preserving->Rhubarb Chutney 01

Rhubarb Chutney

900 g rhubarb 
15 g garlic  
25 g root ginger  
2 lemons, peel only
25 g salt 
15 g cayenne pepper 
450 g sultanas  
900 g demerara sugar 
600 ml vinegar 

Shred the rhubarb finely and chop the garlic.  Crush the root ginger
and tie in a piece of muslin with the lemon peel.  Put all the
ingredients into a pan and simmer gently, stirring frequently,
until the mixture thickens.  Remove the bag and pot the chutney
while hot.  Keep it for 3 months before using.

Printable version: rhubarb-chutney01.txt.