Rhubarb Chutney

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An easy chutney with a hint of curry!

Preparation time:
Cooking time:


Dietary guidance: v 

Tags: sauce · chutney · curry · rhubarb · preserves · accompaniement ·


1 lb. (450g) rhubarb, washed and chopped
2 medium onions, peeled and chopped
2 tbsps. dark brown sugar
pinch of cayenne pepper
1 tsp. salt
2 tsps. curry powder
10 tbsps. vinegar


Place all the ingredients into a preserving pan

Cook over a low heat until the rhubarb and onion soften

Increase heat and boil rapidly until rhubarb is thoroughly cooked

Spoon into warmed jars and seal


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