Rhubarb and Apple Chutney

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Rhubarb and Apple Chutney

Many Years ago I received a Recipe for a Tomato and Apple Chutney, that has been my absolute favourite ever since. It’s also a massive hit with everyone who ever tries it, particularly with those I live with. This is an adapted Version of it with Rhubarb. It’s perfect with Burgers, with Cheese and Crackers, in your Sandwiches, with Potato Wedges and a great Condiment at BBQs. As long as the Jars are sterile and sealed well, it will keep for Years, but to be honest, it never lasts that long.

All weights are after peeling, trimming and removing the Core.

You will need a large Saucepan, at least 6 – 7 Litres.

Makes about 3,5 kg Chutney.


1,4 kg Rhubarb

1,4 kg Apples

250 g Onion

3 Garlic Cloves

12 g Ginger

200 g Dates

850 g Sugar

2 small Chilis

1 Tbsp Black Peppercorns

5 Cardamom Pods, just the Seeds

1 Tbsp Salt

2 Tsp Cumin Seeds

2 Tsp Turmeric Powder

500 ml Apple Cider Vinegar

850 g Sugar


Firstly prepare the Fruit and Vegetables. Wash and Rhubarb, then and top and tail it and peel the Stringy outer layer away. You can do this using your small Knife, as you trim the Top away before you remove it pull down the length of the Rhubarb. There will be a thin Papery Layer that will come away. Repeat on the other Side of the Rhubarb as you trim away the Tail of the Stem. This will result in the Rhubarb no longer being Pink, but will mean that there are no more Rhubarb Threads in the Chutney, making a much nicer consistency. Depending on how thick the Rhubarb is, you may need to cut it lengthways, and then chop roughly into 1 cm Cubes.

Peel the Onions, Garlic and Ginger and finely chop. Peel the Apples, remove the Core, and Chop into 1 cm Cubes. Slice the Dates, and finely chop the Chilies. If you don’t want it to be too spicy, remove the Seeds first, by slitting the Chili lengthways open, and then using the back of a Knife to scrape out the Seeds.

In a Frying Pan, over a medium heat, dry roast the Peppercorns, Coriander Seeds, Cardamom Seeds, and Cumin seeds. When you can smell their wonderful Aroma, remove from the Frying Pan and Grind to a Powder using a Pestle and Mortar, or a Coffee Grinder. Be careful here not to burn the Seeds, or allow them to turn too dark in Colour as this will make them Bitter.

In your large Saucepan add the Sugar, and a little bit of Water. On a high heat, allow the Sugar to melt, and Caramelise. The Water helps in the beginning that the Sugar evenly melts. You do not need to stir the Sugar, but you do need to keep an eye on it so that it doesn’t burn. Once the Sugar has turned into a golden Caramel Colour, you can add the Onions, Garlic and Ginger, the Rhubarb, the Apples, the Vinegar and Turmeric. Stir constantly and mix well to prevent the Ingredients from burning. After a few Minutes the Apples and Rhubarb will release their Water and there will be lots of fluid in the Pot.

Bring everything to the Boil, stirring regularly. The Chutney will at this stage be very liquidly and will Foam slightly. It will need to cook down, so keep it on a heat that will allow it to simmer away. Stir regularly to prevent the Sugars from Sticking to the Bottom and Burning. Be careful when stirring as hot Sugar can shoot up like a Volcano erupting, and burn you.

After about 30 minutes add in the ground Spices and the Dates. Continue to Simmer for at least another 30 Minutes. The Chutney is ready when it has reduced down by about a quarter, and it has a thick viscid consistency. Add the Salt and mix well.

Take your clean Jars, and put them in the Oven for 10 Minutes at 100 Degrees. This will help to Sterilise the Jars. Remove the hot Jars, and fill with the hot Chutney. Wrapping a Tea Towel around the Glass, so as not to burn yourself, seal with the Lids and allow to cool.

Enjoy straight away and keep the Rest in a cool dark Place.

Rhubarb Chutney with a Spicy Rice Burger

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