Very Easy Rhubarb Chutney
900g Sugar
450g Sultanas
1pt Vinegar
25g Salt
25g Powdered Ginger
1 Onion finely chopped
½ teaspoon Cayenne Pepper
½ teaspoon black pepper
Preparation:Place all ingredients into a large stainless steel or non- reactive pan.
Bring all the above ingredients to the boil and then reduce the heat.
Let it cook gently until thick and dark brown, stirring occasionally for about one hour or until the mixture thickens. Do not let mixture stick to the base of the pan.
Decant into sterilised jars and and put lids on when chutney is cold
The chutney will keep for several months in a cool cupboard.
A delicious accompaniment to cold
meats and cheeses.