Orange and Rhubarb Chutney Recipe

Makes approx. 2 kg (4 1b)

You will need:-

juice of 1 large orange
peel of 1 large orange, put through shredder 750 g (1½ lb) rhubarb, cut into 2 cm (¾ inch) pieces
500 g (1 lb) demerara sugar
250 g (½ lb) seedless raisins
tie into muslin bag:
2 teaspoons mustard seed
2 teaspoons peppercorns
½ teaspoon allspice
paraffin wax to seal

Cooking Time:- depends on ripeness of fruits

Place all ingredients in fry pan. Bring to the boil on medium heat. Reduce temperature immediately to simmer and cook gently, uncovered, until fruit is thick and pulpy. Discard muslin bag when there is no excess liquid remaining. Fill hot sterilized jars with chutney. Seal with melted paraffin wax.
 

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