Rhubarb Chutney Ingredients:
 |
| Fresh Rhubarb |
200g/7oz soft brown sugar
3 onions, finely chopped
3 garlic cloves, chopped
100g/3½oz tomatoes, chopped
1 tbsp fresh thyme leaves
200ml/7fl oz red wine vinegar
1 lemon, zest and juice
1 tsp ground ginger
½ tsp ground cinnamon
1 clove
1 pinch of saffron
Rhubarb Chutney Method:
1. Place the rhubarb, sugar and a splash of water in a pan and cook on a medium
heat until the rhubarb is soft. 2. Add the onions, garlic, tomatoes, thyme, vinegar, lemon juice and zest and the spices.
3. Bring slowly to the boil, stirring occasionally, then simmer for about two hours, stirring frequently, until the chutney is thick.
4. Fill the jars but allow to cool thoroughly before you put the lid on.
