- 400g rhubarb, cut into 1cm pieces
- 1 orange, zest and juice of
- 300g Bramley cooking apples (weighed, peeled and cored), cut into 1cm pieces
- 300g red onion, chopped
- 550ml red wine vinegar
- 550g granulated sugar
- 250g dried apricots, cut into small pieces
- 100g sultanas
- 2 tsp mustard seeds
- 25g grated root ginger
- 1/2 tsp salt
Note: This recipe makes enough for 3x500g jars, the nutritional information refers to a teaspoon of chutney.
Put all the ingredients in a very large pan and heat gently, stirring, until the sugar is dissolved.
Bring to the boil, turn down the heat and simmer for 1 hour 15 minutes or until it is a chutney-like consistency. Stir often (taking the spoon right into the corners of the pan), especially towards the end of cooking, to prevent it catching on the base of the pan.
Meanwhile, pre-heat the oven to 150C/130C Fan/Gas 2. Wash old jam, pickle or storage jars in hot soapy water. Rinse in hot water, then put the jars in the oven for 20 minutes to sterilise.
Leave the cooked chutney to cool for 15 minutes, put in the jars and add lids. Makes 3 500g jars.