Rhubarb and Onion Chutney

The perfect accompaniment to your cheese board

1 Hour 45 Minutes

Serves Makes 2 jars

What you'll need…

  • 500g Rhubarb
  • 1 Medium onion
  • 200g Caster sugar
  • 200ml Cider vinegar
  • 30g Fresh ginger
  • 1 Cinnamon stick
  • 1/2 Tablespoon cloves
Depositphotos 389980864 S min

The method


Chop your rhubarb and onion and grate the ginger.


Add all of the ingredients into a heavy based pan. Bring to the boil, then cook over a medium heat for 1 and 1/2 hours until the rhubarb is soft and has a jam like consistency.


Leave to cool for 10 minutes then divide into sterilised jars. Seal and store. Enjoy!

Recipe from Olive Magazine

Have a question?

View our FAQ or drop us a message and we'll see how we can help.

Contact Us