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Rhubarb Chutney - Allotment Recipe

Ingredients 2kg rhubarb, cleaned & diced500g onions, minced or finely chopped1 litre vinegar2 tbsp ground mixed spice2 tsp ground ginger25g salt1kg sugar

MethodTo sterilise your jars the easiest way is to place them in the oven at 180°C/Gas 4 for 20 minutes. Remove from the oven carefully and fill the warm jars while the chutney is also still warm. Put the rhubarb, onion and in a pan with half the vinegar and cook slowly until tender.Add the spices, salt, sugar and remainder of the vinegar and stir well. Simmer gently until thickened. Pot into sterilised jars and seal.

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