Deep saucepan or preserving pan
Glass jam jars with lids
900g/2lbs chopped and washed rhubarb
900g/2lbs granulated sugar
1 450g bag of sultanas
1 pint of white wine vinegar
25g/1oz salt, 25g/1oz of powdered ginger
1 medium onion finely chopped
1/2 teaspoon of paprika
1/2 teaspoon of ground black pepper
Preparation as follows. Wash the jars well and place them on a baking tray
Set the oven to the lowest setting, and put in the oven.
Place all the ingredients in a large saucepan, stirring each time as they go in, bring to the boil then simmer steadily. Occasionally stir to make sure doesn’t catch on the bottom of the pan, for about an hour.
Take out the glass jars and put on a wooden surface, Fill the jars up with the chutney, and put seals over before cools. When cooled, label the jars and cover with the lids.