Recipe: Rhubarb Chutney

Hookery Cookery Home > Pickle and Chutney Recipes > Rhubarb Chutney


A nice sharp chutney with a hint of curry that keeps well


  • 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
  • Cooking Instructions:

    1. Place all the ingredients into a preserving pan
    2. Cook over a low heat until the rhubarb and onion soften
    3. Increase heat and boil rapidly until rhubarb is thoroughly cooked
    4. Spoon into warmed jars and seal


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