celebrating 130 years 1884-2014

Rhubarb and Cherry Chutney

By Chelsea Sugar
Rhubarb and Cherry Chutney
4 servings
  • 1 review

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 15 mins
  • Serves

    1½ cups Chelsea Jam Setting Sugar
    ½ cup red wine vinegar
    2 cinnamon sticks
    5cm piece fresh ginger, finely grated
    1½ tsps grated orange peel
    ½ tsp ground cardamom
    450g rhubarb, cut into 2cm lengths
    1 cup dried currants
    300g frozen cherries, thawed well drained
    1 leek, washed and chopped


    1. Combine sugar, red wine vinegar, cinnamon, ginger, orange peel and cardamom in a large heavy based saucepan and cook over a medium heat until sugar dissolves.

    2. Add rhubarb, currants, cherries and leek; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 mins. Discard cinnamon sticks.

    3. Ladle hot chutney into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.

    Makes approx. 4 cups.

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Average Rating
(1 review)

Absolutely delicious !!

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