Rhubarb chutney on the cheap.

Yesterday afternoon was spent on the pleasurable task of making chutney. One of the few things that will grow in our back yard is rhubarb, chutney is always best when you don't pay or grow your own for the main ingrediant. Unfortunetely our supply of free apples has dried up, and my attempts at growing marrows have all failed miserably.

Sacred rhubarb grove.

Ready for chopping.

All in the pan, a few more hours...

...and we get this.

I call it cheap because all of the ingrediants are relatively inexpensive, no red wine vinegar here just Aldi malt vinegar at 21 pence a pint. Even the sugar is plain old white granulated.
Here's the recipe, taken from an old cookbook in Mum's collection;

3lb rhubarb
12oz onion
4oz sultanas
1lb white sugar
3 teaspoons ground ginger
3 teaspoons salt
2 teaspoons curry powder
3/4 pint malt vinegar

Chop up everything that needs chopping and chuck it all in a pan (Mum's old jam pan in my case), bring to the boil, then simmer for a few hours until its thickened. Pour in jars hot from the dishwasher, job done. Leave for a month at least then enjoy.

Paul.