Rhubarb Chutney

1. 1

   In a saucepan, combine rhubarb, apple, onion, dried fruit, sugar, raisins and coriander seeds. Stir in vinegar.

2. 2

   Bring to a boil, stirring. Reduce heat and simmer, without stirring, for 15-20 mins, until pulpy.

3. 3

   Reduce heat to very low and cook for 30 mins, or until the mixture is very thick and pulpy.

4. 4

   Spoon into clean jars, seal, label and store in refrigerator (or shelf, if heat processed) for a few weeks before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.