Rhubarb Chutney



  • 2lb Rhubarb
  • 1lb Sultana’s
  • 1oz Salt
  • 1oz Powdered Ginger
  • 2 Onions, chopped
  • 1 teaspoon chilli flakes
  • 1 pint Distilled Vinegar
  • 2lb Sugar


Slap it on your pies. Spread it on your Cheese sandwich. Accompany your Potatoes to the ball.

Hail, King of Chutneys!

How to

Place all your ingredients in a large pan.

On a medium heat, stir everything up.

The Rhubarb will break down over an hour or two. Give the pan a regular stir.

Bubble the chutney until it is a lovely dark brown & little less watery.

When you think it is ready, spoon a little onto a plate; if it doesn’t run all over the place then it is ready. (this is not like checking for the setting point for jam, merely observing the Chutney and deciding ‘you’ll do for me’.

The whole process can take a couple of hours so stick with it.

For extra flavour let a bit of rhubarb stick and keep stirring. Be careful as the difference between caramelised or burnt Rhubarb Chutney is quite marked. But very easy to cross over from one to the other. And the pan scrubbing is a nightmare.

Once you are happy, sterilise some jam jars (a good wash and 20 mins in a warm to hot oven will be enough).

Seal and cover.

Once cool, grab the cheese & bread and pile in.


  1. My daughter recently returned from a holiday in Northern Ireland and brought me a jar of your Rhubarb Chutney. It is absolutely delicious, I’ve tried many recipes over the years but none have the intense flavours that you have created. I was excited to find the recipe here on your website and having just cut my first bunch of rhubarb this season I’m about to start cooking. Thankyou
    From New Zealand.

    • Many thanks! Glad it travelled so far & so well! Let me know how yours turns out.


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