Rhubarb Chutney from The Complete Book of Home Preserving by Mary Norwak
Wipe the rhubarb and cut into short lengths. Mix with the chopped onions in a pan and add all the ingredients. Stir well and simmer for 1 hour until soft, golden brown and thick, stirring occasiona...
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Ingredients
- 1 teaspoon salt
- 1 teaspoon ground ginger
- Pinch of Cayenne pepper
- 1 teaspoon ground mixed spice
- 1 teaspoon pepper
- 1 pint/500 ml vinegar
- 1/2 oz/15g mustard
- 1½lb/675g soft brown sugar
- 8 oz/225g sultanas
- 2lb/1 kg rhubarb
- 8 oz/225g onions
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