Rhubarb chutney
- From
- Edda
Ingredients
First
- 500 g rhubarb, in chunks1 lb rhubarb, in chunks
- 4 red onions, chopped
- 25 dried apricots, finely chopped
- 4 tbsp vinegar (5%) (The author's bracketed aside reads '? a little acid, 1 tbsp 14%', probably the idea of using 1 tbsp of stronger (14%) vinegar.)
- ¾ dl water⅓ cup water
Then
- 450 g sugar1 lb sugar
- 5 tbsp fresh ginger, grated ('200 gr.' is written in the margin beside this line, perhaps the amount of root to buy.)
- 2–3 tbsp curry powder
- 5 chillies, chopped
Method
First
- Cut the rhubarb into chunks and chop the red onions.
- Simmer everything together for about 50 minutes.
Then
- Add the sugar, grated ginger, curry powder and chopped chillies.
- Keep simmering for about half an hour or more, until thick. Stir now and then.
- Spoon into clean, hot jars while hot and seal straight away.
As she wrote it
Rabbarb. chutney
Edda
500 gr. Rabbarb. — 4 RauðlaukaR
25 þurrk. aprík. smátt skor
4 msk. edik 5% (? smá sýra 1 msk. 14%)
3/4 dl. vatn.
Allt soðið í
ca. 50 mín.
Bætt við 450 gr sykur
45 msk. Rifin engiferrót 200 gr.
2-3 msk. karrý. — 5 chili
soðið áfram í ca 1/2 klst+