Grandma's Rhubarb Chutney Recipe
Sweet, Tangy & Perfectly Spiced
Servings: 18 250ml jars
Calories: 20kcal
Cost: £7
Equipment
- 1 large pan
Ingredients
- 1.8 kg rhubarb
- 450 g pitted dates
- 450 g onions
- 15 g ground ginger
- 55 g ground mixed spice
- 7 g medium curry powder
- 15 g sea salt
- 900 g soft brown sugar
- 850 ml malt vinegar
Instructions
- Cut up the rhubarb, chop the dates finely, and mince or finely chop the onions.
- Place into a large pan. Add the spices, salt, and sugar, with 285 ml of vinegar.
- Simmer gently for at least 2 hours until tender, adding a little more vinegar to prevent sticking.
- Add another 425 ml of vinegar and continue simmering until the mixture is thick and leaves no loose liquid when a spoon is drawn through. If the rhubarb is very moist, up to 140 ml vinegar may not be required — reserve this amount until the final test.
- Spoon into hot sterilised jars straight away and cover with waxed paper discs and seal with vinegar-proof lids.
- Label and store in a cool, dark place.
Notes
Don't forget to tag me on social media! @TheDelectableGarden on Instagram and @TDG.co.uk on Facebook
Serving amount, costs and nutritional values are for guide purposes only and are based on the ingredients I used. The calorie value is based on a 15g serving.
Tips from me!
•Leave for 4–6 months to let the flavours develop and the vinegar mellow.
•Store in the fridge once opened.
•Best served with a VERY strong cheddar 🧀
Cook’s Note ⚠️
Remember: rhubarb leaves are poisonous and should never be eaten. When trimming your rhubarb, bin the leaves rather than composting them — they contain oxalic acid which is harmful to both people and pets.