Rhubarb and Orange Chutney

Name: Rhubarb and Orange Chutney
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Will make approx 1,8kgs/4lbs
Ingredients: 2lb Rhubarb; 4 each Onions (medium); Orange, Zest and Juice; 1lb Raisins; 2lb Sugar, Demerara; 1pint 10fl oz Malt Vinegar; 1 tbsp Mustard Seed, Yellow; 1 tbsp White Peppercorns; 1 tsp Powdered Allspice

A warm, smooth chutney - you can really taste the orange

Ingredients

Rhubarb,
Weighed after trimming

2lb

900 g

Onions (medium),
Peeled and chopped

4 each

Orange, Zest and Juice,
Large, zest and juice

Raisins

1lb

450 g

Sugar, Demerara

2lb

900 g

Malt Vinegar

1pint 10fl oz

1 litre

Mustard Seed, Yellow

1 tbsp

White Peppercorns

1 tbsp

Powdered Allspice

1 tsp

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Method

Wash and wipe the rhubarb, cut into short pieces of around 3 cms and put into a large preserving pan
Add the onions, orange zest and juice, the raisins, sugar and vinegar
Stir to combine
Tie the spices into a piece of muslin and add to the pan
Bring to the boil then simmer gently until thick, stirring regularly
Remove the spice bag and pot chutney into warmed jars, sealing tightly

How long will it take to make?

Preparation time:

20 mins

Cooking time:

2 hours

Total time:

2 hours 30 mins

How much?

Will make approx 1,8kgs/4lbs

Look after it

Leave to mature for at least two months before eating

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

This Rhubarb Chutney is shown off to advantage in the 280ml hexagonal jar