Rhubarb and onion chutney
By:
Jen Bedloe
Former head of food delicious.
- Published: 4 Mar 21
- Updated: 20 Nov 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
Save recipe
Goat's cheese recipes
Red onion chutney, olive and goat’s cheese twists
These moreish goat’s cheese twists are an easy-to-make, yet impressive...
-
Easy
Save recipe
-
Easy
Save recipe
Rhubarb recipes
Savoury custard with mackerel and pickled rhubarb (chawanmushi)
Rhubarb and custard in a savoury setting? You bet –...
-
Easy
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.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter