Rated 4.92 out of 5 based on 6 votes
- 2 cups brown sugar, tightly packed
- 1 1/2 cup apple cidar vinegar
- 1 tspn ground ginger
- 1 tspn salt
- 6 x pepperberries
- 1/2 tspn nutmet, freshly grated
- 1 x long dired chili
- 1 1/2 tspn cinnamon
- 1/2 tspn cloves
- 1/2 tspn black pepper corns
- 1/2 tspn cayenne pepper
- 850 g rhubarb, cut in 1/2 inch pieces
- 2 tspn ginger - minced
- 3 tspn garlic, minced
- 1 cup onions, diced
- 1 cup craisins, roughly chopped
Mill the cloves, chilli, pepper, pepperberries and salt to a fine powder
In a large heavy saucepan combine the ingredients down to but not including the rhubarb
Bring to a boil and stir to dissolve sugar.
Add the rest of the ingredients
Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours.
Ladle into clean hot jars leaving 1cm head space and process in a boiling water bath for 10 minutes.
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Really tasty and goes with everything. Makes a great base for dips too!
Our rhubarb was so giving this year I had to give it a suitable venue of flavour to showcase it. I am glad you like what I managed to come up with. Sadly this batch has been eaten already it was just that good.
I wanted to rate this at 5 please Admin! Could we please change it to a 5??
Good with cheese!
lucky me you will try anything if seafood or cheese is involved
Yum, yum! My dad would love this chutney!
yes lol, Dad’s are definately like that. My dad would eat chutney with a spoon … if mum would let him