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Rhubarb, ginger and raisin chutney

Frances Atkins from Flavours Of Britain
Frances Atkins's easy-to-make chutney is a delicious accompaniment to roast lamb, pork pies or cheese and biscuits

Rhubarb, ginger and raisin chutney

Method

1. Put the rhubarb and raisins in a preserving pan. Add 600ml of the vinegar. Bring to the boil, then cover and simmer for 10 minutes until soft and thoroughly cooked.

2. Put the sugar in a non-reactive saucepan and pour over the remaining vinegar. Place over gentle heat until the sugar has dissolved.

3. When the fruits are cooked, add the sugar and vinegar solution, chopped orange rind, orange juice and mace. Simmer, uncovered, for 30-50 minutes, until thickened to the desired consistency.

4. Spoon into clean warm jars.

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Serves: 6 jars

Prep: 20 min
Cook: 45 min, - 1 hour 5 minutes

Ingredients

Main:

1.8kg rhubarb, chopped
450g seedless raisins
850ml distilled white vinegar, or cider vinegar
900g Sugar
5cm piece fresh ginger root, grated
juice of 2 oranges
good pinch of ground mace