I have never posted a recipe here before, although my friend Paz, who has a very popular food blog has told me I should post recipes or have a cooking blog too! LOL!!! I can barely manage this one - I can't imagine how she maintains her two blogs!!! I am posting this because my artist friend at Raspberry Doodles in Scotland was wondering what to do with her rhubarb besides making desserts. So here you are, Pamela!
This recipe has become an old family standby for using rhubarb, and if I run out of the chutney in the middle of winter, the whole family has the winter blues until I make it in spring and stock up the cupboards once again.
I received this recipe from a neighbour when we were young marrieds with a year old baby. This neighbour was an English woman in her 70's who lived with her brother who was in his 80's. She did a lot of canning and baking, and was as sweet as they come. I wouldn't say she exactly took me under her wing, so to speak, but she did show me how to can produce, and she gave me some of her best recipes, handed down in her family. We moved out of that neighbourhood a couple of years after she taught me this recipe, so we didn't know them for very long. She and her brother were the last of their family line, and they are long gone now... to see her handwriting on this recipe brings back some wonderful memories.
Because my husband has food allergies, I leave out the onions, and it tastes just as yummy to us. We use this chutney with roast beef (for those of us who don't care too much for horseradish), as a chutney with curried food, with chicken, and on any other occasion or recipe where we think the sweet concoction would be just right.
Rhubarb Onion Chutney
10 cups rhubarb
6 large onions
2 1/2 cups vinegar
1 1/2 cups water
2 tsps cinnamon
4 cups brown sugar
1 cup white sugar
2 tsps salt
1/4 tsp pepper
1/2 tsp ground allspice
1/2 tap ground cloves
Boil all of the ingredients in a large pot until tender, then turn heat down so that the mixture simmers. Cook it until it is the "right consistency" to bottle... it will reduce and become like a rather thick mush. It takes about 2 hours or so. Keep an eye on it, and stir every now and again so that it doesn't burn or stick to the bottom of your pot.
When the mixture is the right consistency, pour into sterilized canning jars and proceed to seal them properly.