Rhubarb, ginger and raisin chutney
From: Flavours Of Britain
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Rhubarb, ginger and raisin chutney
- Prep time:
- 20 mins
- Cook time:
- 45 mins, - 1 hour 5 minutes
- Serves:
- 6 jars
Frances Atkins's easy-to-make chutney is a delicious accompaniment to roast lamb, pork pies or cheese and biscuits
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Ingredients
Main:
- 1.8kg Rhubarb, chopped
- 450 g seedless raisins
- 850 ml white Malt vinegar, or cider vinegar
- 900g Sugar
- 5cm piece Ginger, grated
- juice of 2 Oranges
- good pinch of ground mace
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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Latest Comment
Sweet and tasty pickle with cheese and crackers or added to a curry. So easy and quick to make.