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- Put the onions in a preserving pan with the vinegar, spices, fresh ginger and sugar. Slowly bring to the boil, stirring to dissolve the sugar. Then simmer for 5 minutes.
- Chop the apricots into raisin-sized pieces and add them to the pan. Wash the rhubarb and cut into 2cm lengths. Add these to the pan and bring back to the boil. Lower the heat and simmer for about 40 minutes until thickened and the rhubarb is really tender.
- Remove the whole spices and pour the chutney into sterilised jars. Cover and leave to cool. Store for 4 weeks before serving.
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