Rhubarb and Apple Chutney

Rhubarb teams with apples, onions and spices

to become a tangy chutney that is wonderful

with roast pork, game and venison sausages.

It’s not the prettiest chutney,

because the long cooking turns the rhubarb brown,

but it tastes really good!

.

Ingredients:
750g rhubarb stalks
500g cooking apples, peeled and cored
2 onions, finely sliced
250ml malt or white wine vinegar
250ml white wine
300g demerara sugar
1 small red chilli, finely chopped
30ml black mustard seeds
5ml ground allspice
5ml ground ginger
100g sultanas
15ml salt

Method:
Wash and trim the rhubarb, discarding any leaves, and chop into inch pieces. Chop the apples into 1/2 inch dice. Place the rhubarb, apples and onions in a heavy-based pan with the vinegar and wine, and bring to the boil. Simmer for 15 minutes until the onions are tender.

Add the sugar, chilli, mustard seeds, allspice, ginger, sultanas and salt, and continue to simmer, stirring from time to time, for 45 minutes to one hour, until it is good and thick.

Remove from the heat for ten minutes, then spoon the chutney into hot, dry, sterilised jars and seal. Keep in a cool, dry place for two weeks to a month before opening. The longer the chutney is kept, the better it becomes!