Rhubarb and onion chutney

Rhubarb and onion chutney
  • Serves icon Makes 2 x 250ml jars
  • Time icon Hands-on time 15 min, simmering time 1½ hours

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?

Nutrition: Per tbsp

Calories
9kcals
Fat
trace (trace saturated)
Protein
0.1g
Carbohydrates
2.1g (2.1g sugars)
Fibre
0.2g
Salt
trace
Calories
9kcals
Fat
trace (trace saturated)
Protein
0.1g
Carbohydrates
2.1g (2.1g sugars)
Fibre
0.2g
Salt
trace

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

Useful to have

  • Sugar thermometer

Method

  1. 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.

delicious. tips

  1. New to making your own chutneys and preserves? Watch our step-by-step instruction video for how to sterilise jars.

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