Rhubarb Chutney

I found this good recipe for a rhubarb which is in season for May .
To make the chutney you need:
2 lbs--1 kg of washed and sliced rhubarb
2 large onions chopped fine
8oz--225gm sultanas
8 oz--225gm of demerara sugar
10 whole tomatoes cut into quarters
1 pint of malt vinegar
2 tablespoons of butter or olive oil for frying
Method
1. Fry the tomatoes in a large pan on a medium heat until they are soft
2. Add the rhubarb, onions and sultanas and stir. Bring to the boil and stir all the time, use a wooden spoon. Keep it at a simmer heat
3.Add the sugar and simmer until the sugar dissolves
4. Pour in the vinegar, mix all the ingredients and simmer until the chutney starts to thicken.
5. Cool the chutney and put into sterilised jars. Top off with a seal and film. I buy sets of these from my local hardware store.
This chutney will go well with all cold meats, cheeses, pasta and bread. Just try it with all types of food.
All these recipes can be found in the Archives:
Carrot Chutney
Apple Curry Chutney
Apple Chutney
Autumn Yummy Chutney
Date and Banana Chutney
Cranberry Chutney
Mango Chutney
Lemon Curd
Lime Curd
Orange Curd
Orange Chutney
Mint Chutney
Pear Chutney
Apricot Chutney
Pineapple Chutney
Piccalilli
Thanks for reading
Crazycupcakes