*  Exported from  MasterCook  *
 
                            BOXWALLAH'S CHUTNEY
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Relishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Rhubarb, trimmed weight
    1       lb           Onions
      1/2   lb           Raisins
      1/2   lb           Sultanas
      1/2   oz           Coriander seeds
    2       ts           Curry powder
    6       oz           Granulated sugar
      3/4   pt           Raspberry vinegar
                         -OR- red wine vinegar
 
   Cut the trimmed rhubarb into short lenghths and chop
   the onions quite finely.  Put both ingredients into a
   large pan and pour on the vinegar. Then lightly bruise
   the whole coriander seeds.  Add the seeds direct to
   the pan if you want to include them in the chutney.  I
   love their spicy bite but some people complain that
   the seeds stick between their teeth, so you may prefer
   to tie them in a piece of buttermuslin and remove
   before potting.  Bring the contents of the pan slowly
   to boiling point, cover and simmer gently for 20
   minutes or so to start softening the onion.
   
   Add the dried fruits, sugar, curry powder and 1 1/2
   teaspoon salt.  Stir to mix well.  Then continue
   simmering - this time without a lid - for 1 1/2 hours
   or so until the rhubarb has pulped down completely,
   the flavour is mellow, and the colour is rich and the
   consistency is thick. Stir the chutney occasionally as
   it cooks to prevent sticking, particularly towards the
   end.  Pot in warm sterilised jars and allow to mature
   for at least one month before eating.  The longer you
   can resist eating this chutney the better it seems to
   taste.
   
   Source: Philippa Davenport in “Country Living”
   (British), June 1988. Typed for you by Karen Mintzias
  
 
 
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