How To Make Rhubarb Relish
Put the onions in a large pan with the ginger and vinegar.
How to make rhubarb relish. Simmer uncovered for about 10 mins until the apples are tender. Place in a preserving pan or large saucepan with all the remaining ingredients. Reduce the heat and simmer for 15 minutes until slightly thickened.
Simmer for around 10 minutes until the mixture thickens stirring occasionally. Add the rest of the ingredients except the rhubarb plus 2 tsp salt to the pan and bring to the boil stirring. Start to boil on a medium heat for about twenty minutes then remove from heat.
Heat the onion vinegar ginger sugar and salt in a wide based non aluminum pan. Bring to a gentle boil just a little more than simmering and cook uncovered for about 1 hour until the chutney is golden brown and thick. Put all the ingredients in a large saucepan or stainless steel or enamel preserving pan and simmer stirring frequently for about 1 1 2 hours or until the relish is thick and leaves a clear trail when a wooden spoon is pulled across the base of the pan.
Step 1 in a pan heat the cider vinegar and caster sugar until the sugar has dissolved. This amount of chutney takes about an hour to cook and fills 6 one pound 450 g jars. Reduce heat and simmer until mixture thickens about 2 hours stirring occasionally.
Bring to a rolling boil for about 5 minutes then add the rhubarb. In a large saucepan combine all ingredients. Trim the rhubarb and cut into short lengths.
Add together in a large boiler chopped rhubarb chopped onions vinegar and water. If you re making the chutney to use at a later date you can put it into a 500ml sterilised jar still hot at this point. Cut the rhubarb into approximately frac13 1 2 inch slices.