Rookie Rhubarb & Chilli Chutney

The end of July signaled the last Rhubarb picking for this season, and despite there still being sticks a plenty for the eating, we must now leave it to rest and rejuvenate until next year.

This batch of Rhubarb was destined for chutney, and I scoured books for an easy recipe for a rookie to make.  As usual, in the end I used ingredients and methods from several recipes, to hopefully create a successful chutney.  This is what I did.

Ingredients (makes 3 jars) –

600g Rhubarb – washed, trimmed and sliced
300g Soft Brown Sugar
2 Medium sized red Chillies – chopped
3 small red Onions – chopped
125ml Cider Vinegar


Put all the ingredients into a large pan, boil, then reduce and simmer for 30 minutes until thick and glossy.  Pour into sterilised jars.  Keep fingers crossed for a couple of months, until it’s tasting time !



One Comment Add yours

  1. ally says:

    Hi just making rhubarb and chilli jam 1st time ever tried to make it keep ur fingers crossed it works out ,the rhubarb and chilli are from my garden,only been growing for few years and I love it thanks for the recipe ally

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