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Rhubarb Chutney


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5 from 10 reviews

  • Author: Michelle Minnaar
  • Total Time: 1 hour 50 minutes
  • Yield: 1.5 L (6 cups) 1x
  • Diet: Vegan

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

  1. Place all the ingredients in a large, heavy-bottomed pan and bring to the boil. 
  2. Lower the heat to a simmer, then continue to cook, uncovered, for 1½ hours, or until the chutney has thickened. 
  3. 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