Rhubarb and onion chutney
- Published: 4 Mar 21
- Updated: 18 Mar 24
Make this spicy rhubarb and onion chutney to brighten up a February lunch, to serve as part of a buffet, or to give as gifts at Christmas or Easter.
Or, how about this apple, pear and pecan chutney using orchard and citrus fruit?
- Makes 2 x 250ml jars
- Hands-on time 15 min, simmering time 1½ hours
Ingredients
- 500g forced rhubarb, roughly chopped
- 1 medium onion, chopped
- 200g caster sugar
- 200ml cider vinegar
- 30g fresh ginger, grated
- 1 cinnamon stick
- ½ tbsp cloves
You’ll also need
- 2 x 250ml sterilised jars
Useful to have
- Sugar thermometer
Method
- Put the rhubarb, onion, caster sugar, cider vinegar, ginger, cinnamon stick and cloves in a preserving pan or large heavy-based pan. Bring to the boil, then cook over a medium heat for 1½ hours until the rhubarb has broken down and the mixture is jammy. Leave to cool in the pan for 10 minutes, then divide between the sterilised jars while still hot. Seal and label.
- Recipe from March 2021 Issue
Nutrition
- Calories
- 9kcals
- Fat
- trace (trace saturated)
- Protein
- 0.1g
- Carbohydrates
- 2.1g (2.1g sugars)
- Fibre
- 0.2g
- Salt
- trace
delicious. tips
New to making your own chutneys and preserves? Watch our step-by-step instruction video for how to sterilise jars.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter