Rhubarb and Walnut Chutney

This is a recipe my sister passed on to me years ago. I made it for my next door neighbour after he gave me some of his home grown rhubarb. I thought of it last night when Val presented me with a jar of her home made rhubarb chutney.

Rhubarb Chutney
5-6 stalks rhubarb, cut into 2cm pieces
2 cups brown sugar, firmly packed
1 cup cider vinegar
1 tbs lemon zest
1 stick cinnamon
1 inch grated fresh ginger
1 cup golden raisins
1/4 tsp salt
1 cup coarsely chopped walnuts

Combine sugar, vinegar, lemon zest in saucepan over low heat until dissolved. Add rhubarb, cinnamon and ginger and cook stirring frequently for about 15 mins. Add nuts and raisins and cook 3-4 minutes. Place into sterilised jars while still hot.

Tiani's Rhubarb Chutney

I met Tiani on a trip to Launceston earlier this year and on tasting her fabulous chutney, was keen to get therecipe.  Tiani explained that it was a family recipe (hence the measurements in pounds) and here is the recipe faithfully reproduced and attributed to Tiani.

Ingredients

2lb rhubarb
4 large onions

2 1/2 lb sugar (I used raw sugar)

2 1/2 dsp curry powder

1 cup white vinegar

2 tbs salt

2 tsp pepper

1 1/2 tbs ground ginger or finely grated fresh ginger

4 cloves garlic crushed

Method

Roughly chop rhubarb and onions. Simmer all ingredients for an hour. Bottle when hot.

Delicious with cheese and cold meats.