Rhubarb Chutney

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg rhubarb
  • 8 oz/225g onions
  • 1½lb/675g soft brown sugar
  • 8 oz/225g sultanas
  • 1 pint/500 ml vinegar
  • 1/2 oz/15g mustard
  • 1 teaspoon ground mixed spice
  • 1 teaspoon pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • Pinch of Cayenne pepper


Wipe the rhubarb and cut into short lengths. Mix with the chopped onions in a pan and add all the ingredients. Stir well and simmer for 1 hour until soft, golden brown and thick, stirring occasionally to prevent sticking. Put into hot jars, cover and seal.

Part of