Rhubarb Chutney

Rhubarb Chutney


November 27, 2014

  • Prep: 20 mins
  • Cook: 4 hrs


1 kg Rhubarb

2 tablespoons minced garlic

Chilli to taste

600 grams Raisins

1 onion finely chopped

2 teaspoons minced ginger

1 tablespoon dry ginger

1 tablespoon salt

800 grams sugar (you can use less)

600 mls Vinegar


1Cut rhubarb into pieces, finely chop onion and add all ingredients to slow cooker.

2Cook for 4 hours on high

3When cooked place in sterilized jars .

4Should keep for several months.

Submitted by Chris McInnes


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