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rhubarb chutney close up in blue bowl

Rhubarb chutney

A simple rhubarb chutney recipe that’s packed full of flavour and spice. A delicious way to use up a glut of rhubarb.
5 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Course Side Dish
Cuisine British, Vegan
Servings 12


  • 500 g rhubarb chopped into 2cm pieces
  • 1 onion chopped
  • 100 g brown sugar or more if preferred
  • 200 g sultanas
  • 250 ml red wine vinegar
  • 1 tsp black mustard seeds
  • 1 cinnamon stick
  • 1 tsp ground ginger
  • ½ tsp chilli powder optional
  • 3 cloves
  • 3 cardamom pods
  • Juice of one lemon
  • Salt and pepper


  • Put all the ingredients together in a pan and bring to the boil.
  • Reduce the heat to low and simmer for 30-45 minutes, uncovered, stirring often, until thickened.
  • Allow to cool completely then transfer to an airtight container and store in the fridge.
Keyword rhubarb chutney
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