Rhubarb Chutney

Preparation info
  • Yields about

    6 lb

    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 5 lb. rhubarb
  • 1 lb. onions
  • 2 lb.


Chop the rhubarb, and peel and finely chop the onions. Put into a preserving pan or large saucepan with the sugar, ginger, salt, curry powder and half the vinegar. Cook until tender. Add the remaining vinegar and cook until thick, about 11/2 hours. Pour into hot sterilized jars and seal. Leave for about 1 month before using.