Boxwallah's Chutney - Just Fruit Recipes

Go to: Just Fruit Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Boxwallah's Chutney

2 lb Rhubarb, trimmed weight
1 lb Onions
1/2 lb Raisins
1/2 lb Sultanas
1/2 oz Coriander seeds
2 ts Curry powder
6 oz Granulated sugar
3/4 pt Raspberry vinegar -OR- red wine vinegar

Cut the trimmed rhubarb into short lenghths and chop the onions quite finely. Put both ingredients into a large pan and pour on the vinegar. Then lightly bruise the whole coriander seeds. Add the seeds direct to the pan if you want to include them in the chutney. I love their spicy bite but some people complain that the seeds stick between their teeth, so you may prefer to tie them in a piece of buttermuslin and remove before potting. Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion.

Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt. Stir to mix well. Then continue simmering - this time without a lid ~ for 1 1/2 hours or so until the rhubarb has pulped down completely, the flavour is mellow, and the colour is rich and the consistency is thick. Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end. Pot in warm sterilised

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.