Rhubarb and Orange Chutney
1kg onions
1.5kg rhubarb
0.5kg oranges - well washed, dried, left unpeeled and cubed. All pips discarded
3 to 4 garlic cloves
1.25 litres malt vinegar
225g each chopped dates and sultanas
0.75kg soft brown sugar (dark variety)
2 level teaspoons each ground cinnamon and ginger
1 level teaspoon mixed spice
0.25 to 0.5 teaspoon cayenne pepper (optional)
3 to 4 level teaspoons salt
1 muslin bag containing 1 level teaspoon mixed pickling spice, 1 meadium-sized bay leaf and 4 cloves
water
Chop onions fairly finely and put into large pan. Add just enough water to cover. Put on lid.
Simmer 0.25 hour. Mince garlic and add to pan. Add oranges and half the vinegar and all remaining ingredients.
Bring to the boil, stirring. Lower heat. Cover. Simmer gently 0.75 hour, stirring occasionally. Add rest of vinegar.
Bring to boil, stirring. Lower heat. Cook uncovered for about 2 hours or until chutney is deep tan in colour
and with a thick jam like consistency. Remove bag of spices. Pot and cover.
Enjoy
Sally