Rhubarb & Raisin Chutney

Preparation info
  • Makes approximately

    1 litre

    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About


  • 3 tbsp olive oil
  • 2 large onions, peeled, roughly chopped
  • 1 cup (


Place a large saucepan over a medium heat and add the oil. Add the onions and cook for 5 minutes.

Add the rest of the ingredients and simmer over a low heat for 40 minutes.

Pour the hot chutney into sterilised jars and seal.