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Womens Institute Rhubarb and Ginger Chutney

A community recipe by

Not tested or verified by

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This is very easy to make, lasts well and tastes fabulous!


Serves: 1 jar

  • 2 pounds rhubarb (cut into 2 inch chunks)
  • 1 pound roughly chopped onions
  • 4 ounces raisins (or chopped dates or sultanas)
  • ⅖ pint malt vinegar
  • ⅖ pint water
  • 1 pound turbinado sugar
  • 1 tablespoon salt
  • 1 tablespoon ground ginger
  • ½ teaspoon cayenne pepper
  • 1 inch grated fresh gingerroot


Womens Institute Rhubarb and Ginger Chutney is a community recipe submitted by fosse and has not been tested by so we are not able to answer questions regarding this recipe.

  • Combine all ingredients in a preserving pan and bring to the boil.
  • Reduce the heat and simmer until there is no excess liquid and the chutney has a jam like consistency.
  • Stir from time to time.
  • Pot up, and store for 6-8 weeks before using.
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