Rhubarb chutney

Does anyone have a recipe for rhubarb chutney please. Got so much rhubarb this year.

 

Rhubarb Chutney

• 900 grams Rhubarb
• 900 grams sugar
• 450 grams Sultanas
• 1-pint vinegar
• 25 grams salt
• 1 oz. (25 grams) powdered Ginger
• 1 onion – finely chopped
• ½ teaspoon Cayenne Pepper

1. Bring all the above to the boil. Reduce heat.
2. Let it plop away till thick and dark brown
3. Stir now and then.
4. Pour into clean sterilised jars, put the lid on and store.

This amount of chutney takes about an hour to cook and fills 6 x 450g jars.

The rhubarb chutney will keep for several months in sealed jars kept in a cool place but it is not necessary to put it in the fridge only once it is opened.

 

Thank you Peter, will def make some

 

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Thank you Gail68.

 

Your welcome zilly and I hope you manage to shift that Rhubarb