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Cooking receipe to make rhubarb ginger and allspice chutney under category Aga Recipes. You may find some video clips related to this receipe below.
rhubarb ginger and allspice chutney
1kg thick rhubarb stems trimmed and cut into 50mm pieces
4 level tsp salt
225g red onions cut into thick slices
700g soft dark brown sugar
450ml white wine vinegar
25g fresh root ginger coarsely grated
1/4 level tsp ground allspice
125g raisins
Place the rhubarb in a nonmetallic bowl mix with 2 level tsp salt then cover and leave in a cool place for 12 to 24 hours.
Drain and rinse the rhubarb then place in a preserving pan with all the other ingredients except the raisins.
Cook on the simmering plate until the sugar has dissolved then transferto the floor of the roasting oven for 45 minutes to 1 hour or until well reduced and pulpy.
Add the raisins and bubble stirring constantly on the simmering plate for 5 minutes until thick
Pot hot or cool (not warm) then cover and label the jars.
This recipe can be made with end of season rhubarb. Use the tender stems from the centre o f the crown. New season forced rhubarb has too high a water content for the best chutney.
Salting rhubarb in this recipe reduces the amount of liquid that must be boiled off
This spiced chutney is a useful preserve to have in the storecupboard and tastes especially good with mature cheeses hot goats cheese salads and cold meats.
Makes 1.6kg
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