Page title and description

Sauces, conserves & preserves
Rhubarb chutney
Cook's notes
To sterilise your jars the easiest way is to place them in the oven at 180°C/Gas 4 for 20 minutes. Remove from the oven carefully and fill the warm jars while the chutney is also still warm. Leave the jars to stand for 15-30 minutes until cooled before sealing with sterilised lids or wax paper and jam covers. This recipe comes from customer Brenda Handcock.Ingredients
- 2kg rhubarb, cleaned and diced
- 500g onions, minced or finely chopped
- 250g dates, stoned and chopped
- 1 litre vinegar
- 2 tbsp ground mixed spice
- 2 tsp ground ginger or curry powder
- 25g salt
- 1kg sugar
Method
Prep time:
10 min
PT10M
Cooking time:
1h
PT1H
-
Step 1
Put the rhubarb, onion and dates in a pan with half the vinegar and cook slowly until tender. -
Step 2
Add the spices, salt, sugar and remainder of the vinegar and stir well. Simmer gently until thickened. Pot into sterilised jars and cover.