RHUBARB CHUTNEY


The is excellent if you like curry. Very good served on toast. Submitted byMartha Warcup. Makes 5-6 pints. [2.5 to 3 L]

4 cups Rhubarb 1 L
4 Large onions, chopped 4
4 tsp Curry 20 mL
1/4 tsp cayenne pepper 1 mL
1 tsp Salt 5 mL
1 cup White Vinegar 250 mL
3 cups White sugar 750 mL


  • Cut rhubarb in small pieces. Put in large pot along with chopped onions and cook until tender. Note Do NOT add water.
  • Add remaining ingredients and cook 1/2 hour.
  • Put chutney in sterilized jars - seal.

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