Rhubarb Chutney

Dad brought me some rhubarb earlier in the year and I made 'rhubarb turnovers' with it, using the rough puff pastry that I have written about before. The only trouble is the rhubarb has a devastating effect on my digestion system, not good when you use a wheelchair and can't run too fast!

Bob, offered me more last week and I just couldn't refuse; it's the frugal streak coming out in me again. This time I thought I might make chutney with it to keep my chutney-munching nephew Mickey happy. I was a little doubtful as to how it would turn out but it looks like being surprisingly good

The recipe is a reworking of the one from The Great British Kitchen website.

Ingredients
900g Rhubarb in 1cm (½ inch) chunks
2 Diced onions
800g Demerara sugar
500g Sultanas
1 568g (1 pint) Bottle malt vinegar
15g Finely chopped root ginger
15g Ground ginger
15g Finely chopped garlic
Zest of a lemon
25g Salt
10g Chilli powder (or more to taste, alternatively add fresh chilli)

Method

Simplicity itself. Put the lot into a preserving pan. Bring to the boil and simmer until thick, about a couple of hours or so. Pot into sterilised jars. Keep for 1-3 months before using. Keep it hidden from chutney devouring monsters like my nephew Mickey.