Rhubarb chutney

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Prep time:

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Serves: 1

By Zeeky



  • 1 medium onion

  • 225g brown sugar

  • 1 tbsp salt

  • 1 tsp cayenne pepper

  • 1 tsp ground ginger

  • 475ml malt vinegar

  • 450g rhubarb

  • 225g stoned dates


  1. Cut the rhubarb into small pieces and chop dates and onion finely.
  2. Put into a strong pan with all the other ingredients. Simmer until brown and thick, stirring to keep it from sticking - an hour or a little longer.
  3. Pot into sterilised jars.

Handy Hint

You can jazz it up with balsamic vinegar, sultanas, chopped root ginger, garlic or chilli, but the original is just perfect and very thrifty!

Great with cheese and biscuits or in a ham sandwich.

Additional Information

  • Make Ahead

  • Jam and chutney

  • Vegetarian

  • Nut Free

  • Gluten Free

  • Egg Free

  • Dairy Free

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Your comments

  • jeanetteb672 02/12/09 19:43

    i put mine in 10 little baby food jars labled them and put rounds of greaseproof paper on the tops of them & tied them with thin tinsel and donated them all to the preschool raffle ..I wish i had kept one back to try ..but they looked so cute ..it made me feel good to give ...thank you

  • Zeeky 17/07/09 17:10

    I made it for the first time this week and it was really easy. A lot of chutney recipes say to leave for at least a month before eating, but I couldn't wait and tried some with cheese and biscuits and it was delicious - sweet and tangy.