Soft Brown Sugar
This popular sugar is used...
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Savoury
Rhubarb Chutney
30 mins
1 hours
Easy
1
This rhubarb chutney is a tangy, sweet, and savoury delight that brings a burst of flavour to your meals. Made with fresh rhubarb, it's packed with aromatic spices and a touch of sweetness, making it the perfect accompaniment to roasted meats, cheese platters, or even a simple toasted sandwich. Easy to make and full of character, this chutney is an excellent addition to your pantry and a great way to make the most of seasonal rhubarb. It also makes a thoughtful gift for food lovers!
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- Ingredients
- Method
Ingredients
- 1kg Rhubarb, leaves removed
- 250g Onions, chopped
- 250g Chelsea Soft Brown Sugar
- 250g Raisins
- 500ml Cider Vinegar
- 8 Cloves Garlic, chopped
- 30g Fresh Ginger, peeled and grated
- 1 Teaspoon Ground Allspice
- 1 Teaspoon Cayenne Pepper
Chelsea Products in Recipe
Reviews
5
What did you think of this recipe?
Lorraine
Delicious, easy and versatile ingredients. Can be made on slow cooker.
5
Miriam
Fantastic results. Didn't have 250g raisins so used mix of sultana,cranberries and diced apricots. Sensational!!
5
Viv
Great recipe, could add any fruit, slightly too spicy need to cut down a little on cayenne next time. Excellent!
5
Jocelyn
Delicious. Has a pretty firm kick of heat from the ginger and cayenne but delish.
5
Joyce
It needed more sugar. I ended up putting in 500g of brown sugar and it was perfect!
3
Method
Wash the rhubarb and cut into 2.5cm pieces.
Place rhubarb with chopped onions and remaining ingredients in a large enamel or stainless steel saucepan. Mix well. Bring to the boil slowly, stirring frequently and simmer until the mixture turns to a thick pulp, about 1 hour.
Put into hot sterilised jars and seal.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
5
What did you think of this recipe?
Lorraine
Delicious, easy and versatile ingredients. Can be made on slow cooker.
5
Miriam
Fantastic results. Didn't have 250g raisins so used mix of sultana,cranberries and diced apricots. Sensational!!
5
Viv
Great recipe, could add any fruit, slightly too spicy need to cut down a little on cayenne next time. Excellent!
5
Jocelyn
Delicious. Has a pretty firm kick of heat from the ginger and cayenne but delish.
5
Joyce
It needed more sugar. I ended up putting in 500g of brown sugar and it was perfect!
3
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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