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Home > Recipes > Chutneys, Pickles and Relishes > Rhubarb chutney

Rhubarb chutney

Submitted by: Kelly M

Date submitted: 11 August 2012 at 05:28:33

Cover Recipe: "Rhubarb chutney."

Rhubarb chutney

Total Time:

20 minutes

Originaly Yeild:

6 servings




1800 g,  rhubarb, chopped

450 g,  raisins (with seeds removed)

850 ml,  white malt vinegar, or cider vinegar

900 g,  sugar

5 g,  ginger, grated

2 medium,  Oranges, finely chopped

2 medium,  oranges, juice

4 g,  ground mace


  1. Boil the rhubarb and raisins in 600ml of the vinegar for 10 minutes to get them cooked.
  2. Put the sugar in a non-reactive saucepan and pour over the remaining vinegar. Place over gentle heat until the sugar has dissolved.
  3. When the fruits are cooked, add the sugar, ginger, vinegar solution, chopped orange rind, orange juice and mace. Simmer, uncovered, for 30-50 minutes, until thickened to the desired consistency.
  4. Spoon into clean warm jars.

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