Spicy Rhubarb and Tangerine Chutney

This chutney has a soft texture and a sweet, spicy taste. It works with chinese dishes and with cold meats. The chilli just gives it a twist and adds to the spicy flavour.

Ingredients  :
  • 1 large onion
  • 2 tangerines
  • 400g sugar
  • 150g sultanas
  • 1kg rhubarb
  • 300ml cider vinegar  *You can use distilled malt vinegar if you prefer*
  • 4 cloves
  • 1 cinnamon stick
  • 3-4 red chillies (any medium heat pod will do)
To prepare  

1) Prepare the ingredients. Peel and dice the onion. Dice the chillies and remove the seeds. Slice the rhubarb into 1 inch chunks. 
2) Put the onion into a preserving pan with the vinegar, cloves and cinnamon stick. Bring to the boil and then simmer for 10-15 minutes until the onions are tender. Remove the cinnamon stick and cloves.
3) Grate the zest from the tangerines and add to the pan. Squeeze in the juice from the tangerines. Add the sugar, chillies and sultanas and heat gently until the sugar has dissolved. 
4) Add the rhubarb to the pain. Cook for about 15 minutes, stirring occasionally until the rhubarb is soft and any excess liquid has disappeared
5) Cool for 10 minutes and then stir gently to distribute the fruit.  Ladel into warm, sterilised jars and seal. Allow to mature for 4 weeks before serving.