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Rhubarb Chutney

  • 2 lb rhubarb
  • 1 lb onions
  • 1/2 lb raisins
  • 1/2 lb sultanas
  • 1/2 oz coriander seeds
  • 2 tsp curry powder
  • 6 oz granulated sugar
  • 3/4 pint raspberry vinegar or red wine vinegar

Cut rhubarb into short lengths and chop onions finely.  Put both ingredients into a large pan and pour on the vinegar.  Lightly bruise the coriander seeds.  Add them directly to the pan.  Bring the contents of the pan slowly to a boil.  Cover and simmer gently for 20 minutes or until the onion softens.

Add the dry fruits, sugar, curry powder, and 1 1/2 tsp salt.  Stir to mix well.  Continue simmering, without a lid for 1 1/2 hours or until the rhubarb is liquefying, the flavor is mellow, and the consistency is thick.  Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end. 

Put in warm sterilized jars and allow to mature for at least one month prior to eating. 

This entry is related to the following products. Click on any of them for more information.
Onion, Rhubarb,