Rhubarb in pot with Equagold Harissa spice blend
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Rhubarb and Plum Harissa Chutney

1kg Rhubarb (or substitute 1kg Tamarillo-which is delish)
500g Plums
1kg sugar
150g Dates
500g Sultanas
4 Onions
550mls Vinegar
1 ½ tsp Equagold Himalayan Pink Salt
1Tbsp Equagold Harissa Powder
6 Allspice Berries
6 Whole cloves

Prep Time:20 mins

Cook Time:1-11/2 hrs

Serves:Serves

Ingredients

Method

Finely chop the rhubarb, plums and dates Mince in processor or finely hand chop the onions and sultanas Place the cloves and allspice in a muslin bag and tie with string. Place all ingredients in a large heavy bottom stock pot or preserving pan. Bring to the boil, stirring to make sure all the sugar is stirred in well Simmer for approximately an hour or until thick Bottle in hot bottles and place the lids on while hot Store for at least a month to mature before using *Note: to sterilise bottles, placed clean bottles in oven at 100 degrees for 15 mins

Tags: SALAD

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