|My brother in law’s home grown rhubarb|
Ingredients-for approx 750ml
1 large, finely chopped Onion
1 teaspoon Chilli Flakes
A thumb size piece of Ginger, grated
1 teaspoon ground Turmeric
1 teaspoon ground Cloves
1 teaspoon ground Coriander
1 teaspoon ground Cumin
1 ½ teaspoon Salt
200g Brown Sugar
200ml Cider Vinegar
Place all of the ingredients in a large saucepan & give it a good stir.
Bring to the boil & cook over a medium heat for 30-40 minutes.
Spoon into sterilised jars, seal with their lids and allow to cool.
Chutney can be stored in a cool dark place for up to one year. Once opened, store in the fridge and use within one month.
The spicy aroma of the simmering chutney may have reminded us of (whispers) Christmas today but the end result was a wonderful accompaniment to any cold meat platter or cheese board.