Rhubarb chutney

Wash and dry the oranges.

Chop the rind with a potato peeler.

Press evenly in the prepared pan.

Wash and cut the rhubarb in pieces.

Put the rhubarb, orange juice, orange rind, raisins, onions, vinegar, brown sugar and spices in a large pan.

Put the mustard seeds, pepper and coriander in a small piece of muslin. Tie it and put it in the pan.

Slowly bring to a boil, stirring frequently.

Turn down the heat and let simmer for 1 hour and 30 minutes, stirring from times to times.

When the cooking is complete, remove the spice bag.

Fill jam jars with chutney, leaving 1 cm from the top.

Cover and tag.

Keep the jars in a fresh and dry place at least 3 months before tasting.

Serve with cold cuts as a condiment.


2 oranges

700 g of rhubarb

250 g of raisins

2 medium onions, sliced

500 ml of apple cider vinegar

450 g of brown sugar

1 big pinch of allspice

8 black mustard seeds

8 coriander seeds

4 white peppercorns