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5 from 1 vote
Rhubarb and Lemon Chutney
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Course: Preserve
Cuisine: British
Author: Cath
  • 1 kg rhubarb finely chopped
  • 775 g granulated sugar
  • 2 cloves garlic finely chopped
  • 450 g sultanas
  • 25 g salt
  • 25 g fresh ginger root bruised with rolling pin or the blade of a flat knife and tied in muslin
  • 300 ml malt vinegar
  • 2 whole lemons finely chopped, seeds removed
  1. Combine ingredients in a large stainless steel pan and boil for two and a half hours. 

  2. Remove ginger in the muslin.

  3. Then pot into hot or warm sterilised jars, cover with a waxed circle and secure the lid or a see through cover with a rubber band.

  4. Label with name and date!