Boxwallah's Chutney

Title:
Boxwallah's Chutney

Yield:
1 Servings

Categories:
Relishes




Ingredients:





     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini