Rhubarb chutney
by GBC Kitchen
Ingredients
Metric
Imperial
- 700g of rhubarb, chopped
- 1 apple, cored and chopped
- 2 onions, finely chopped
- 600g of soft light brown sugar
- 200g of sultanas
- 400ml of apple cider vinegar
- 2 tsp garam masala
- 2 tsp cayenne pepper
- 1 tsp chilli flakes
- 1 tbsp of mustard seeds
SAVE RECIPE
Method
1
Put all the ingredients in a large saucepan, bring to a gentle simmer and give everything a good stir
- 700g of rhubarb, chopped
- 1 apple, cored and chopped
- 2 onions, finely chopped
- 600g of soft light brown sugar
- 200g of sultanas
- 400ml of apple cider vinegar
- 2 tsp garam masala
- 2 tsp cayenne pepper
- 1 tsp chilli flakes
- 1 tbsp of mustard seeds
2
Cook for around 1 hour on a medium-low heat, stirring occasionally
3
Leave to cool, then transfer to a container (or several smaller containers). The chutney will keep in the fridge for up to a month
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
Load more
NAVIGATE
© Great British Chefs 2026