3 pints malt vinegar
4lb Demerara sugar
2 level tsp mustard seed
2 level tsp peppercorns
2 rounded tsp whole allspice
This makes about 15 lbs of chutney
Cut the rhubarb into 1" lengths
Pare the orange peel (without any of the white pith) and shred finely
Squeeze the juice from the oranges.
Tie the spices in muslin
Put the rhubarb, peel and orange juice into a preserving pan with the onions, vinegar, sugar, raisins and spices.
Bring to the boil and simmer, uncovered for at least 1.5 hours, until its thick and pulpy.
Take the spice bag out and pot in jars that have been heated in the oven.
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