Rhubarb chutney

I love the way Mum and her friends have swapped recipes over the years when their gardens are overflowing with produce that needs using up. This chutney recipe comes from Mum’s good friend Sue and it’s so simple to make.

By Nici Wickes
  • 10 mins preparation
  • 1 hr cooking
  • Makes 6 small jars
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  • 1 kg rhubarb, chopped into small pieces
  • 2 onions, roughly diced
  • 3 cups brown sugar
  • 1 1/2 cups sultanas
  • 2 1/2 cups vinegar
  • 1 tbsp yellow mustard seeds
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 1/2 tsp chilli powder


  • 1
    First, grease the bottom of the saucepan you are going to cook in. This prevents any sticking and burning on the bottom of your pot.
  • 2
    Put all of the ingredients into the saucepan and bring to the boil, giving it a good stir. Then lower the heat so that it simmers and cook for about 1 hour or until the chutney mixture thickens.
  • 3
    Pour the chutney into small and sterilised jars, then place the lids on.


Make sure you regularly check your fridge for half full jars of chutney and use them up by adding to stews, curries or to a batch of scones.

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