Description
Learn to make this easy and delicious homemade Rhubarb Chutney. Best served as part of a cheeseboard, and even meat!
Ingredients
Units
Scale
- 1kg (2.2lb) rhubarb, chopped
- 2 onions, chopped
- 600g (3 cups) brown sugar
- 240g (1 1/2 cups) sultanas
- 625ml (2 1/2 cups) apple cider vinegar
- 6g (2 tsp) curry powder
- 3g (1 tsp) cayenne pepper
- 11g (1 tbsp) white mustard seed
Instructions
- Place all the ingredients in a large, heavy-bottomed pan and bring to the boil.
- Lower the heat to a simmer, then continue to cook, uncovered, for 1½ hours, or until the chutney has thickened.
- Pour into hot sterilised jars, seal and label. Enjoy!
Notes
- The onions should altogether weigh roughly around 225g (1/2lb).
- You can substitute the onions with 450g (1lb) sultanas.
- A different vinegar, such as white or white wine, can be used instead of cider vinegar.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Chutney
- Method: Boil
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 59
- Sugar: 12.9 g
- Sodium: 5 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14.4 g
- Fiber: 0.6 g
- Protein: 0.4 g
- Cholesterol: 0 mg