Rhubarb and onion chutney
Make this spicy rhubarb and onion chutney to brighten up a February lunch, to serve as part of a buffet, or to give as gifts.
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Cooking tools:
- Preserving pan
- Stove
- Mason jar
- Candy thermometer
Ingredients
- 500g forced rhubarb, roughly chopped
- 1 medium onion, chopped
- 200g caster sugar
- 200ml cider vinegar
- 30g fresh ginger, grated
- 1 cinnamon stick
- ½ tbsp cloves
- You’ll also need
- 2 x 250ml /how-to-sterilise-jars/sterilised jars
- Useful to have
- Sugar thermometer
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