Cullen's
Rhubarb & Orange Chutney
A really fruity chutney - serve with some good cheeses.
2 oranges
1 kg rhubarb
3 onions
900 ml malt vinegar
900 g soft brown sugar
450 g raisins
1 tbsp mustard seed
1 tbsp mixed peppercorns
1 tsp allspice
1. Chop rhubarb into small pieces, and skin and chop the onions.
Squeeze the juice from the oranges and finely shred the peel.
2. Place the rhubarb, onions, orange juice and peel in a large pan and add
the
vinegar, sugar and raisins. Tie the peppercorns and allspice in a muslin bag and
add that too. Bring to the boil, then reduce heat and simmer
for about 1-2 hours
or until thick and pulpy.
3. Remove muslin bag, and pour into warm sterilized jars.
Seal firmly and store in a cool dark place for at least 1 month before using.
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