This savoury rhubarb chutney is a tried and tested family recipe which we enjoy annually thanks to our trusty rhubarb crop. Great with cheese and biscuits.
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Makes: 4 jars rhubarb chutney
2 white onions, roughly chopped
juice of 1/2 lemon
350g soft brown sugar
900g rhubarb, chopped
1 teaspoon pickling spices
1/2 teaspoon salt
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Method Prep:10min › Cook:40min › Ready in:50min
In a preserving pan, combine the onion, vinegar, lemon juice and sugar. Wrap the pickling spice in a muslin bag and secure tightly with kitchen string. Add the remainder of the ingredients and bring to a simmer. Simmer gently for 30 minutes then bring to the boil and stir constantly until thickened. Remove the spice bag and discard.
Transfer to sterilised jam jars and seal immediately. Store in a cool dark place for at least 8 hours. Once opened, store in the fridge.