Rhubarb Chutney - Cook From Fresh - Gluten Free Cooking

Big thanks to my neighbour Martin and his hard work down at his allotment for providing me with a big bag of rhubarb to make this Spiced Rhubarb Chutney. Haven’t made this for a few years so i made a half batch the other day to check the flavours  – this made 4-5 jars worth and this is where the photo came from. The weights and measures below though are for the normal quantity and should make 8-10 jars (or more depending on size)

Spiced Rhubarb Chutney ingredients

1.4kg Rhubarb once trimmed and cleaned. (about 1.5kg from the shop)

4 eating apples (peel, cored, diced) – you can use cookers but adjust amount of sugar below

2 medium sized onions (diced)

1 pt malt vinegar

450g brown sugar

225g sultanas – roughly chopped

1 tsp mixed spice

1/2 tsp Colmen’s mustard powder (GF)

1/2 tsp cayenne pepper

1 tsp cloves – ground up

1/2 tsp nutmeg freshly grated

2 Bay leaves

1/4 tsp salt

Chuck everything into a big pan – slowly bring to the boil stirring all the time until the sugar has dissolved, then turn down to a simmer for about 2 hrs and once thickened decant into hot sterilised jars. Tis best to let it mature for about a month or so but you can enjoy it straight away – still warm on hunks of mature cheddar cheese – Mmmmmm

(You can also use this warmed up with a splash of port as a sauce to go with Duck breast.)


Spiced Rhubarb Chutney


Spiced Rhubarb Chutney


I am self taught cook mostly through trial and error and have been cooking ever since I could reach the range! Father of three children.

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