jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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 Posted: Sat May 23, 09 8:51 am Post subject: Boxwallah's Chutney |
 
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Ingredients
- 2lb Rhubarb, trimmed weight
- 1lb Onions
- 1/2lb Raisins
- 1/2lb Sultanas
- 1/2oz Coriander seeds
- 2 Tspn Curry powder
- 6oz Granulated sugar
- 3/4 Pint raspberry vinegar or red wine vinegar
Recipe
- Cut the trimmed rhubarb into short lengths 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 directly to the pan if you want to include them in the chutney or you may prefer to tie them in a piece of muslin 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 teaspoonfuls of salt.
- Stir to mix well.
- Continue simmering, 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.
Comments
The longer you can resist eating this chutney the better it seems to taste. |
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