Rhubarb Chutney
Learn to make this easy and delicious homemade Rhubarb Chutney. Best served as part of a cheeseboard, and even meat!
1 h 50 min1 serving59 kcal
Ingredients
- 1 kg (2.2lb) rhubarb, chopped
- 2 onions, chopped
- 600 g (3 cups) brown sugar
- 240 g (1 1/2 cups) sultanas
- 625 ml (2 1/2 cups) apple cider vinegar
- 6 g (2 tsp) curry powder
- 3 g (1 tsp) cayenne pepper
- 11 g (1 tbsp) white mustard seed
Instructions
- 1
Place all the ingredients in a large, heavy-bottomed pan and bring to the boil.
- 2
Lower the heat to a simmer, then continue to cook, uncovered, for 1½ hours, or until the chutney has thickened.
- 3
Pour into hot sterilised jars, seal and label. Enjoy!
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