Rhubarb chutney

Rhubarb chutney

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(5 ratings)

Prep: 5 mins Cook: 15 mins - 20 mins


Serves 4 - 6

A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (6)

  • kcal232
  • fat0g
  • saturates0g
  • carbs55g
  • sugars54g
  • fibre3g
  • protein1g
  • salt0g
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  • 250ml cider vinegar
  • 100g golden caster sugar
  • 300g chopped rhubarb



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 4 chopped medjool dates
  • 1 tsp grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 cardamom pod


  1. In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.

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Comments, questions and tips

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Kirsten McEvoy's picture
Kirsten McEvoy
4th May, 2019
Delicious recipe, although it doesn't really look like the image!
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