Ingredients

5lb rhubarb

5 oranges

7 onions

3 pints malt vinegar

4lb Demerara sugar

2lb raisins

2 level tsp mustard seed

2 level tsp peppercorns

2 rounded tsp whole allspice

This makes about 15 lbs of chutney
    

 Method

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.

SImply Delicious