Quick rhubarb chutney
- March 2005
- Makes 1 500ml jar
- Ready in 35 minutes
Rhubarb chutney is a great accompaniment to cheese – this recipe is really quick to make and keep on standby.
- trace (trace saturated)
- 6.7g (6.6g sugars)
Try it with smoked mackerel, or grill a fresh bit of fish. Rhubarb chutney will also go with ham, cheddar, pork or lamb chops, duck and pigeon breast.
This chutney will benefit from being made up to a month in advance. It will keep in sterilised jars for a year or so, but you should refrigerate after opening and use within eight weeks.
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