HAPPY BIRTHDAY KATIE ANN!
As requested, here follows my legendary Curried Rhubarb Chutney. I cannot claim it as my own, it was given to me by an elderly neighbour who has been in the WI since God was a boy and she was given the recipe by an elderly lady some 30 or 40 years ago. The original recipe was double this amount, but I find smaller amounts of preserve easier to handle, however, it is so fabulous, I have since made 3 batches. It really really does improve with age, if you can stand to wait a year it is well worth it. It is almost like a mango chutney, sweet yet sour, fruity yet savoury. Amazing with cheese, delicious with papadoms, less calories than mayo with a salad and makes a lovely glaze on chicken breasts if smeared on when they have about 5 minutes cooking time left. mmmmmmmmmmmmmmmmm!
1/2 Ib sultanas (I didn't use these as I don't like them in chuts)
1oz curry powder (I added just a touch more for some va va voom)
1 cup malt vinegar
2 large onions
1 tablespoon mustard powder
1 tablespoon salt (I halved that as I am trying to keep our salt intake low)
Chop the rhubarb into small chunks and chop the onion. Place all of the ingredients into a large preserving pan and cook slowely until everything is tender and pulpy which will take between 40 and 80 minutes. Bottle in sterile bottles and label when cold.
Because I missed out the sultanas I added an extra onion and a couple of extra stalks of rhubarb.