Rhubarb and Orange Chutney


      Rhubarb weighed after trimming 900g 2lb
      Onions (medium), peeled and chopped 4 each
      Orange zest and juice, 1 large
      Raisins 450g 1lb
      Sugar, Demerara 900g 2lb
      Malt Vinegar 1000ml 30fl oz
      Mustard Seed, Yellow 1 tablespoon
      White Peppercorns 1 teaspoon
      Allspice Berries 1 teaspoon
      Sea salt 2 teaspoons

      Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.


      Wash and wipe the rhubarb, cut into short pieces of around 3 cms/ 1 inch and put into a large preserving pan.

      Add the onions, orange zest and juice, the raisins, sugar, salt 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 - approx. 1-2 hours.
      Remove the spice bag and pot chutney into warmed jars, sealing tightly.

      Store at room temperature but away from strong sunlight; no refrigeration required at any stage.

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