Batch 2 made with homegrown Scotch Bonnet chillies!
Made with rhubarb grown right here in Lacey Green and my own home-grown chillies. Then slowly and gently simmered in a bubbling mixture of apple cider vinegar, raisins, onions and Christmas spices until soft and sumptuous!
My chutney is cooked in small batches (stock levels for the current batch shown), as and when the local ingredients are available and ready.
The chutney should be left to 'mature' in the unopened jar for at least two weeks from the date displayed on the jar. It can be left for a lot longer, if you can resist opening to enjoy with your favourite cheeses, Indian food, on pizza or as a topping for BBQ meats.
Lid may not be colour shown.