Rhubarb and Orange Chutney

A warm, smooth chutney - you can really taste the orange


Rhubarb , Weighed after trimming
900 g
Onions (medium) , Peeled and chopped
4 each
Orange , Large, zest and juice
450 g
Sugar, Demerara
900 g
Malt Vinegar
1pint 10fl oz
1 litre
White Peppercorns
1 tbsp
Powdered Allspice
1 tsp


Wash and wipe the rhubarb, cut into short pieces of around 3 cms and put into a large preserving pan Add the onions, orange zest and juice, the raisins, sugar and vinegar Stir to combine Tie the spices into a piece of muslin and add to the pan Bring to the boil then simmer gently until thick, stirring regularly Remove the spice bag and pot chutney into warmed jars, sealing tightly

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

Will make approx 1,8kgs/4lbs

Look after it

Leave to mature for at least two months before eating

What to put it in

This Rhubarb Chutney is shown off to advantage in the 280ml hexagonal jar
Chutney Chutney

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Onions (medium)


Mustard Seed, Yellow

Chutney recipe published by
Nutrition facts: 0 Calories