Rhubarb Chutney

Ingredients

  • 1.5kg rhubarb stalks
  • 800g green cooking apples
  • 800g lemons
  • 3 tablespoons grated fresh ginger
  • 3 tablespoons salt
  • 6 cups sugar
  • 5 cups sultanas
  • 3 cups water
  • 1 bottle Wild’s Ezy-Sauce

 

Method

Trim and wash rhubarb before dicing into small pieces. Wash, core and roughly chop apples. Wash and slice lemons thinly. Place ginger, salt, sugar, sultanas, water and Wild’s Ezy-Sauce in a large saucepan. Bring to the boil, then reduce heat and simmer. Add diced rhubarb, chopped apples and sliced lemons, stirring occasionally for 1 ½ hours until chutney is a thick jam- like consistency. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.

Makes 3 litres

Serving Suggestions:  best accompanied with chicken, pork, veal, sliced ham or corned beef.