Rhubarb chutney | Women's Weekly Food
Tart-sweet rhubarb chutney pairs perfectly with hot or cold poultry and pork. Perfect for quick and easy meals!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 kilogram rhubarb, chopped coarsely
- 2 brown onions (300g),chopped coarsely
- 3 cups (660g) firmly packed brown sugar
- 1 1/2 cup (240g) sultanas
- 2 1/2 cup (625ml) white vinegar
- 1 tablespoon mustard seeds
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger
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