Rhubarb Chutney

Preparation info

  • Difficulty


  • Yields about

    6 lb


Appears in


  • 5 lb. rhubarb
  • 1 lb. onions
  • 2 lb. soft brown sugar
  • ½ oz. ground ginger
  • ½ oz. salt
  • ½ oz. curry powder
  • 1½ pints vinegar


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.