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–+ servings
rhubarb chutney in kilner jar

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 6 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine British, Vegan
Servings 12
Calories 106 kcal

Ingredients
 
 

  • 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 teaspoon black mustard seeds
  • 1 cinnamon stick
  • 1 teaspoon ground ginger
  • ½ teaspoon chilli powder optional
  • 3 cloves
  • 3 cardamom pods
  • 1 lemon juiced
  • Salt and pepper to taste

Instructions
 

  • 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.

Notes

  1. Nutritional information is approximate and is intended as a guide only.
  2. Store in a sterilised jar if you want to keep it for longer. Read more about how to sterilise a jar.

Nutrition

Calories: 106kcalCarbohydrates: 26gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 303mgFiber: 2gSugar: 19gVitamin A: 71IUVitamin C: 10mgCalcium: 64mgIron: 1mg
Keyword rhubarb chutney
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