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LOCATION: Recipes >> Preserving >> Rhubarb Chutney

Print this Recipe    Rhubarb Chutney

900 g rhubarb
15 g garlic
25 g root ginger
2 lemons, peel only
25 g salt
15 g cayenne pepper
450 g sultanas
900 g demerara sugar
600 ml vinegar

Shred the rhubarb finely and chop the garlic. Crush the root ginger
and tie in a piece of muslin with the lemon peel. Put all the
ingredients into a pan and simmer gently, stirring frequently,
until the mixture thickens. Remove the bag and pot the chutney
while hot. Keep it for 3 months before using.

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