A simple rhubarb chutney recipe that’s packed full of flavour and spice. A delicious way to use up a glut of rhubarb.
- 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.