Pip's Rhubarb Chutney

This rhubarb chutney has a lovely dessert like fruitiness. Try it on raisin bread for a healthier alternative to cake. Best eaten after a month storage, but get stuck in if you can't wait! Thank you to Pip for sharing her recipe.


  • 2 red onions finely diced
  • 250ml of selection of vinegars (just a mix of whatever you have)
  • 2 large eating apples finely diced (skins removed)
  • 2 tsp ginger
  • 2 tbsp masala curry powder (medium-hot to give it a little kick)
  • 1 bag of plumazins (you could use chopped dates or raisins instead)
  • Good grind of salt
  • 300-350g sugar (I use brown but any will do)
  • 700g finely chopped rhubarb

You will need enough jars to hold 1500g, a potato masher and a heavy based saucepan.

  1. Firstly wash and dry your empty jars and lids and put them in a cold oven. Heat to 150 degrees for at least 10 minutes to sterilize. Then switch the oven off and leave the jars inside. (Only take them out when you're ready to jar-up or the change in heat can cause them to crack).
  2. Meanwhile chop the onions finely.
  3. Pour the vinegar(s) into a heavy based pan and add the onions, ginger and masala.
  4. Cover and boil for 10mins. Chop the apples while you wait.
  5. Remove lid (you no longer need the lid) and reduce heat to medium low. Add the apples along with the plumazin and sugar. Simmer for about 10 mins.
  6. Finely chop the rhubrab stalks and add them last. Cook uncovered for 15-20mins.
  7. Turn off hob heat and start mashing. (Avoid processors as they destroy those yummy fruity lumps!) You want to mash down all the big lumps but still leave the little lumps. Add a good grind of salt to your liking.
  8. After about 10-15mins without the heat on, enough steam should have released and you're ready to jar-up. Cut a piece of baking parchment just a tad smaller than the lids and seal the top with that before screwing on the lid.

Don't forget to label once the jars have cooled!

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Pip's Rhubarb Chutney Comments

  • a couple of weeks ago you said to click on the green?? to print a recipe. Well, I cant find anything that says print...anywhere on this site. Am I having a geriatric moment or is it hiding somewhere?? Don't want all the outside palaver around the recipe, just to print the actual recipe. Help!!


  • What are plumazins . Are they dried fruit or in liquid. Would like to try the recipe.

    Valerie Dahlberg

  • sounds great,l will try this for sure thanx.

    Trish L

  • What the heck is a plumazin? - I've googled it and can't come up with anything


  • Hi Anna, they are plum raisins (diced prunes). You could use chopped dates or raisins instead. Thanks, Jenna - Tui Team


  • Hi Stella, thank you for getting in touch and apologies for the inconvenience. The Print button is currently hiding behind the 'I recommend' button (at the top right of the recipe). We have our web company looking into this at the moment and should have it fixed shortly. Thanks, Jenna - Tui Team


  • Hi Valerie, they are dried fruit - plum raisins (diced prunes). You could use chopped dates or raisins instead. Thanks, Jenna - Tui Team


  • What weight is a bag of plumazins?

    Rosemary Cole

  • Hi Rosemary, Sunsweet produce a 200g bag, but there may be other sizes available in other brands. Thanks, Jenna - Tui Team


  • We are on the "No Sugar" diet, as far as we can be. I have been ,making Feijoa,Crabapple &mixtures of fruit juice into Jelly Jams, but I find that after a time there comes a "Bloom" in the Jelly which seems to be made worse by storing the jelly in the fridge.This Bloom seems ro be chrystalised sugar. I am using Dextrose instead of sugar. would this be the cause of the problem. Thanks.


  • Hi Geoff, sorry we aren't sure on the answer to this. It could be from the dextrose. Have you tried looking it up online? Thanks, Jenna - Tui Team