Tag Archives: Chutney

Rhubarb & Raisin Chutney

Ingredients  (makes 6 cups)
500g       Rhubarb – washed & chopped in to 1cm pieces
500g       Onions – peeled and diced
1 cup      Spiced Vinegar
3 cups     Raw Sugar
1 tsp       Ground Cinnamon
½ tsp      Ground Cloves
½ tsp      Chilli Powder
1 cup      Raisins
2 tsp       Salt
Combine all ingredients in a large saucepan or preserving pan. 
Bring to the boil then simmer until thick and pulpy (takes ages – poss 1 hr or so).
Ladle in to hot sterilised jars and seal well.

Spicy tomato and apple chutney

Prep time: 20 mins      Cook time: 1 hr           Serves: Makes 4 jars
  • 1 kg ripe tomatoes, peeled and chopped
  • 200 g onions, chopped
  • 100 g raisins or sultanas
  • 250 g cooking apples, peeled, cored and coarsely chopped
  • 300 g sugar
  • 225 ml vinegar
  • 2 tsp salt
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper
1. Place all the ingredients in a large stainless steel saucepan and heat gently until the sugar has dissolved completely.

2. Bring to the boil, stirring, then simmer on a low heat, stirring regularly (to make sure the mixture does not burn on the bottom of the pan) for about 1 hour or until thick and pulpy.

3. Pour into hot sterilised jars and cover.

4. This is best left to mature for 1-2 weeks before eating