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BOXWALLAH'S CHUTNEY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes
Amount Measure Ingredient -- Preparation Method
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2 lb Rhubarb, trimmed weight
1 lb Onions
1/2 lb Raisins
1/2 lb Sultanas
1/2 oz Coriander seeds
2 ts Curry powder
6 oz Granulated sugar
3/4 pt Raspberry vinegar
-OR- red wine vinegar
Cut the trimmed rhubarb into short lenghths and chop
the onions quite finely. Put both ingredients into a
large pan and pour on the vinegar. Then lightly bruise
the whole coriander seeds. Add the seeds direct to
the pan if you want to include them in the chutney. I
love their spicy bite but some people complain that
the seeds stick between their teeth, so you may prefer
to tie them in a piece of buttermuslin and remove
before potting. Bring the contents of the pan slowly
to boiling point, cover and simmer gently for 20
minutes or so to start softening the onion.
Add the dried fruits, sugar, curry powder and 1 1/2
teaspoon salt. Stir to mix well. Then continue
simmering - this time without a lid - for 1 1/2 hours
or so until the rhubarb has pulped down completely,
the flavour is mellow, and the colour is rich and the
consistency is thick. Stir the chutney occasionally as
it cooks to prevent sticking, particularly towards the
end. Pot in warm sterilised jars and allow to mature
for at least one month before eating. The longer you
can resist eating this chutney the better it seems to
taste.
Source: Philippa Davenport in "Country Living"
(British), June 1988. Typed for you by Karen Mintzias
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