Recipe Rhubarb and Grape Chutney

INGRÉDIENTS

PRÉPARATION

Wash and dry the oranges.
Take the zest and chop it with the potato peeler earth.
Press evenly into a large saucepan.
Wash the rhubarb and cut it into pieces.
Put the rhubarb, orange juice and zest, raisins, onions, vinegar, brown sugar, and spices in the saucepan.
Put the mustard seeds, pepper, and coriander in a small piece of muslin.
Tie in a small bag and place in the saucepan.
Bring slowly to a boil, stirring frequently.
Reduce the heat and let it boil, stirring occasionally, for 1 hour 30 minutes.
When the cooking time is complete, remove the spice bag.
Fill the jars with chutney, leaving 1 cm at the top.
Cover and label.
Store the jars in a dry place. Fresh for at least 3 months before enjoying your chutney. Serve with cold meats as a condiment.