1 tablespoon olive oil
11/2 tablespoons black mustard seeds
11/2 tablespoons ground cumin
½ teaspoon ground cloves
11/2 tablespoons ground coriander
11 medium (2kg) tomatoes, chopped
2 large (400g) onions, chopped
1 teaspoon salt
2 cloves garlic, crushed
2 cups (340g) raisins
1 cup (200g) firmly packed brown sugar
1 cup (250ml) brown vinegar
1 bunch (700g) 4 cups chopped fresh rhubarb stems
Heat oil in large pan, add seeds and spices, cook, stirring, until fragrant.
Add tomatoes, onions, salt, garlic, raisins, sugar and vinegar
Stir over heat, without boiling until sugar is dissolved.
Simmer, uncovered, stirring occasionally, about 35 minutes or until mixture is thick.
Stir in rhubarb, simmer, uncovered, stirring occasionally, about 5 minutes until rhubarb is tender.
Spoon hot chutney into hot sterilised jars; seal immediately.
About our Blog
We write occasional pieces about our adventures, about our findings related to the Wildfitness approach, about food and we also invite others to contribute.