Boxwallah's chutney
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Boxwallah's chutney
Last updated 6/12/2012 12:45:07 AM. Recipe ID 4790. Report a problem with this recipe.
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      Title: Boxwallah's chutney
 Categories: Relishes, Misc
      Yield: 1 Servings
      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.

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Recipe ID 4790 (Apr 03, 2005)

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