Rhubarb & Date Chutney

Name: Rhubarb & Date Chutney
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 3-4 pounds
Ingredients: 900 g rhubarb, trimmed and cut into 2-inch pieces; 450 g onions, roughly chopped; 115 g raisins or 115 g sultanas; 300 ml malt vinegar; 300 ml water; 450 g white sugar or 450 g demerara sugar; 1 tablespoon salt; 1 tablespoon ground ginger; 1/2 teaspoon cayenne pepper; 2 garlic cloves, minced (optional)

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Recipe by CulinaryQueen

From The Best Kept Secrets of the Women's Institute. I'm posting this here because the book doesn't belong to me and I couldn't take it home! Cooking time could be more or less than stated.

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READY IN: 1hr 20mins

YIELD: 3-4 pounds

UNITS: US

INGREDIENTS

Nutrition

900

g rhubarb, trimmed and cut into 2-inch pieces
450

g onions, roughly chopped
115

115 g raisins or 115 g sultanas
300

ml malt vinegar
300

ml water
450

g white sugar or 450 g demerara sugar
1

tablespoon salt
1

tablespoon ground ginger
¹⁄₂

teaspoon cayenne pepper
2

garlic cloves, minced (optional)

DIRECTIONS

Place all the ingredients in a large saucepan and bring to the boil over medium heat.
Reduce the heat and simmer gently until the chutney has a jam-like consistency and there is no excess liquid on the surface.
Stir from time to time to prevent sticking.
Spoon into hot sterilized jars and seal down.
Label and store for 6-8 weeks before use.

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