A beautiful way to combine the beautiful Spanish Seville and our English Rhubarb.
- 2 x large onions peeled and chopped, ( pop an onion in the fridge before you chop it and it will be easier to chop)
- 400g of Rhubarb chopped
- 4 Seville Oranges (waitrose have the best as they are organic.)
- 75g of dried fruit either raisins or sultans
- 3.cm piece of root ginger chopped
- 1 tsp of ground nutmeg
- 3 whole cloves
- salt and pepper I tend to season to taste, so 2 tsp of salt and 1 of pepper.
- 225g of muscovado sugar
- 600ml of spiced malt vinegar.
- Sauté the onions in enough water to cover them. Cook for about 6 min until soft. Drain.
- Wash the oranges, and peal the skin of them and chop, gut the flesh into as chunks and remove the pipes there are plenty of those!
- Now add all the ingredients together to macerate and infuse together, for 1 hour.
- On a low heat warm your ingredients and stir until all the sugar has dissolved bring to the boil and keep at the boil for a few minutes. Then reduce and leave to simmer uncovered for about an hour. Remember to stir to prevent it sticking to the bottom of the pan. Most of the liquid will have evaporated an your cooked chutney will be think dark.
- Pop in sterilised jars and store for at least a 3 weeks for before using.
NB : For a little extra heat you could add a de seed red chilli.