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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

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000