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2 lb Rhubarb, trimmed weight 2 ts Curry powder
1 lb Onions 6 oz Granulated sugar
1/2 lb Raisins 3/4 pt Raspberry vinegar
1/2 lb Sultanas -OR- red wine vinegar
1/2 oz Coriander seeds
1 servings
Cut the trimmed rhubarb into short lenghths and chop the onions quite
finely. Put both ingredients into a large pan and pour on the vinegar.
Then lightly bruise the whole coriander seeds. Add the seeds direct to the
pan if you want to include them in the chutney. I love their spicy bite
but some people complain that the seeds stick between their teeth, so you
may prefer to tie them in a piece of buttermuslin and remove before
potting. Bring the contents of the pan slowly to boiling point, cover and
simmer gently for 20 minutes or so to start softening the onion.
Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt. Stir to
mix well. Then continue simmering - this time without a lid - for 1 1/2
hours or so until the rhubarb has pulped down completely, the flavour is
mellow, and the colour is rich and the consistency is thick. Stir the
chutney occasionally as it cooks to prevent sticking, particularly towards
the end. Pot in warm sterilised jars and allow to mature for at least one
month before eating. The longer you can resist eating this chutney the
better it seems to taste.
1 lb Onions 6 oz Granulated sugar
1/2 lb Raisins 3/4 pt Raspberry vinegar
1/2 lb Sultanas -OR- red wine vinegar
1/2 oz Coriander seeds
1 servings
Cut the trimmed rhubarb into short lenghths and chop the onions quite
finely. Put both ingredients into a large pan and pour on the vinegar.
Then lightly bruise the whole coriander seeds. Add the seeds direct to the
pan if you want to include them in the chutney. I love their spicy bite
but some people complain that the seeds stick between their teeth, so you
may prefer to tie them in a piece of buttermuslin and remove before
potting. Bring the contents of the pan slowly to boiling point, cover and
simmer gently for 20 minutes or so to start softening the onion.
Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt. Stir to
mix well. Then continue simmering - this time without a lid - for 1 1/2
hours or so until the rhubarb has pulped down completely, the flavour is
mellow, and the colour is rich and the consistency is thick. Stir the
chutney occasionally as it cooks to prevent sticking, particularly towards
the end. Pot in warm sterilised jars and allow to mature for at least one
month before eating. The longer you can resist eating this chutney the
better it seems to taste.
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