Rhubarb Chutney - Allotment Recipe

Ingredients

• 2kg rhubarb, cleaned & diced
• 500g onions, minced or finely chopped
• 1-litre vinegar
• 2 tbsp ground mixed spice
• 2 tsp ground ginger
• 25g salt
• 1kg sugar

Method

1. To sterilize 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. 
2. Put the rhubarb, onion and in a pan with half the vinegar and cook slowly until tender.
3. Add the spices, salt, sugar, and the remainder of the vinegar and stir well. Simmer gently until thickened. Put into sterilized jars and seal.