Family rhubarb chutney

    50 min

    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.

    6 people made this

    Makes: 4 jars rhubarb chutney

    • 2 white onions, roughly chopped
    • 225ml vinegar
    • juice of 1/2 lemon
    • 350g soft brown sugar
    • 900g rhubarb, chopped
    • 1 teaspoon pickling spices
    • 1/2 teaspoon salt
    • 200g raisins

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. 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.
    2. 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.

    How to sterilise jars

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

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