Rhubarb Chutney Recipe

rhubarb chutney

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

Another smashing rhubarb chutney. Takes three months to mature, but worth waiting for.

Ingredients for Rhubarb Chutney:

  • 4 lbs rhubarb
  • 6 large onions
  • 4 large baking apples
  • 1 head of garlic
  • 1 piece of fresh ginger (palm sized)
  • 2lb 4oz demerara sugar
  • 3 pints malt vinegar
  • 1 tblspn salt
  • 1 heaped tspn curry powder
  • 2lb 4oz sultanas

Method for 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.


This chutney needs to mature for at least three months.

General Chutney Making Information

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Chutneys - How to Make Chutney

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Posted in Apples, Vegetable Recipes, Fruit, Vegetarian Recipes, Chutneys, All Recipes, Onions, Rhubarb
15 comments on “Rhubarb Chutney Recipe
  1. karen Kolbach says:

    Do I need to refridgerate after I have sealed the Chutney? I put the chutney in the hot jars then put the lid on them.
    I also put them in a small water bath to make sure the top of the jar did not make a pop noise . Am I able to leave them unrefridgerated after this task?

  2. Val says:

    There’s no need to refrigerate it. Just store in a cool, dry place. Once a jar has been opened though, it may be better if kept in a fridge.

  3. dave says:

    how many jars will this make please and how long will it last for please

  4. Val says:

    About 6 lbs (6 x 450 g jars). It will last for at least 12 months, we’ve had some for a lot longer than that. It’s best left for 3 months after you make it to allow it to mature.

  5. janey says:

    Just about to make it! I have a question about chutney generally, if that is ok. Dried fruit like raisins etc disagree with me.They are nearly aways a part of chutney. Is there any reason I couldn’t leave them out and increase quantiies of other ingredients? Thanks, Janey

  6. Val says:

    I can’t see why not. It will probably take you longer to reach the right consistency but, with chutneys, it’s always a matter of personal taste.

  7. mariell says:

    i have just made ½ a batch of this chutney and its turned out lovely. I dont like rhubarb but i liked the taste and this is before its matured roll on dec when its at its best

  8. Jackie @ 10.00am 27 May 2010 says:

    Just made this chutney, it is one of the easiest I have every made. The taste is wonderful and not even matured, cannot wait for it to mature.

  9. Jayne says:

    Thanks for this recipe! have doubled up and made for our school fayre, easiest one I have made fab taste !!

  10. brenda mary timms + megan her grandchild says:

    We won 1st prize in gardening society show in north leing in england !!!!!!!! We were so proud to say that we had the recipe from this site. Thank you so much, fab taste again we say thanks a lot!!!!!!!!!!!!! xx
    thank you

  11. Ballet Bug says:

    I have a lot of rhubarb to use up and this recipe sounds good. I don’t like sultanas though, – do you think this recipe would work if I left them out?

  12. Wendi Cross says:

    I have loads of cooking apples which I froze last year. Can I use these when making chutney.

  13. Val says:

    Yes you can.

  14. Toni Hawkins says:

    I have loads of rhubarb frozen. Can I use that in the chutney or does it have to fresh?

  15. Val says:

    You can use the rhubarb that has been frozen.

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