Spiced Rhubarb Chutney Recipe

spiced rhubarb chutney

Recipe for Spiced Rhubarb Chutney sent in by: Sonia (sontab)

Ingredients for Spiced Rhubarb Chutney:

  • 3lb rhubarb
  • 1lb onions
  • 1lb eating apples
  • 8oz dates
  • 8oz dried apricots
  • 2 pts white wine vinegar
  • 2lb 4oz soft brown sugar
  • 4 tspn salt
  • 1 tspn cayenne pepper
  • 1 tspn ground cloves
  • 1 tspn cinnamon
  • 2 tspn ground ginger

Method for Spiced Rhubarb Chutney:

  1. Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil, stirring now and again.
  2. Simmer for about two hours (don’t forget to stir as it will stick) until thick.
  3. Pour into heated jars and seal.

Notes:

This is edible from the word go but if malt vinegar is used instead of white wine then it will need at least three months to mature.

You can substitute fresh ginger finely chopped instead of the dried if you prefer.

General Chutney Making Information

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Chutneys - How to Make Chutney

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Posted in Apples, Vegetable Recipes, Apricots, Fruit, Vegetarian Recipes, Chutneys, All Recipes, Onions, Rhubarb
12 comments on “Spiced Rhubarb Chutney Recipe
  1. kathryn barker says:

    this is delicious, although I have to admit I did also add a few sundried tomatoes as well. Definately one I will be making again. thank you

  2. Jane Preston says:

    Fantastic full flavoured chutney. Will be making this one again.

  3. sue b (sowerby thirsk) says:

    Great chutney – made it last year and this – can’t seem to keep it all though as everyone asks for it! Added a bit of chilli this time. Definetly worth storing as the flavouir develops after a couple of months(if you can resist!)

  4. chris says:

    i made this chutney as with everyone else – it is delicious- i have passed it on to so many peole down our alotment all who have more rhubarb than they know what to do with. i made some for my dad who has a gluten allergy and used the white wine whereas for us i just used malt vinegar which is cheaper but still tastes fantastic.To say it tastes as good as if you bought it from a shop is meant to be a compliment – ABSOLUTELY THE BEST !thanks

  5. mandy banks says:

    entered this chutney in the Wensldale Show and won 2nd prize. its certainly a winner at our house.

  6. Tina says:

    Thank you soooo much for this! Have made it two years running & it is really successful!

  7. Jeannie says:

    This sounds a wonderful chutney, I will make it as soon as the rhubarb is ready. Last year I told my husband that there is too much rhubarb on our allotment, I only need a couple of roots, and it takes up too much room. I am going to regret this. Anyway, could you tell me, do I chop every thing up into neat cubes? So it is easy to spread? Thankyou. from Jean

  8. Jacquie says:

    This is the best home made chutney I have ever tasted – absolutely fantastic. Thank you very much.

  9. Terri says:

    WOW – one of the very best chutneys I have ever made. My family LOVE it. I did tweak it by grinding up about 6-8 dried red chillis, as we have a chilli addiction (!), and I also used 50/50 white wine vinegar and malt vinegar, which helps the costing. But it is absolutely superb.

  10. Kazzareegs says:

    Made half quantities of this but accidently still put the full amount of spices in……..absolutely gorgeous!! Think I’ll make that error again, may even chuck a few chopped chillis in, yum!

  11. Paul Eastwood says:

    When making this chutney do you have to peel the rhubarb and apples or can you leave the skin on.

  12. Val says:

    It’s not my recipe but I would peel the apples but not the rhubarb.

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