Rhubarb chutney

Rhubarb chutney


12 people made this

About this recipe: This bright and tangy chutney goes great with roast pork or hearty sausages. It's also delicious served alongside a selection of cheeses.

Hazelmere W.I.

Makes: 4 (500g) jars of chutney

  • 1.8kg (4 lbs) rhubarb, trimmed and sliced
  • 450g (1 lb) demerara sugar
  • 900g (2 lbs) onions, finely chopped
  • 225g (8 oz) raisins
  • 4 tablespoons salt
  • 55g (2 oz) curry powder
  • 1 heaped teaspoon cayenne pepper
  • 475ml (1 pt) malt vinegar

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Combine rhubarb and sugar in a large heavy bottomed pot. Bring to the boil, reduce to a simmer and cook until tender, 30 to 45 minutes. Stir in onions, raisins, salt, curry powder, cayenne and vinegar. Simmer for an additional 15 minutes.
  2. Spoon into hot sterilised jars, leaving about 1/2 inch at the top and seal with lids. Store in the refrigerator.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews (1)


I think Hazelmere W.I. should check the amount of salt in the recipe..... FAR TOO MUCH SALT!!!... Totally ruined an otherwise reasonable recipe - 23 Sep 2015

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