Jenni's Rhubarb Chutney

NancyK 5-15-98

Jenni's Rhubard Chutney

2 lbs. fresh or frozen rhubarb
1 oz. fresh ginger, finely chopped
1 oz. garlic, finely chopped
2 lemons
1 tbsp. salt
2 1/2 cups malt vinegar
2 lbs. sugar
1 lb. raisins

Cut the rhubarb into small pieces. Combine in a saucepan with the ginger, garlic, grated rind and juice of the 2 lemons and the salt. Add the vinegar and slowly bring to the boil. Then add the sugar and raisins.
Boil very slowly until the mixture is thick, taking care that it doesn't burn on the bottom. Allow to cool, then spoon into clean jars and water bath.

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