You will need a very large saucepan or jam pan and 10-12 clean jam jars that hold 1lb/500g or more.


  • 2kg rhubarb
  • 750g sugar
  • 30g salt
  • 30g root ginger peeled and finely chopped
  • 1 large clove of garlic squashed and finely sliced
  • 500g raisins or sultanas
  • 1 pint/about 500ml malt, wine or cider vinegar
  • 1 and a half lemons deseeded and chopped small


  • Wash and slice the rhubarb, I did this in the food processor, it’s so quick and easy!
  • Add to the pan.
  • Now collect all the other ingredients and add them to the rhubarb.
  • Stir thoroughly.
  • ‌Bring to the boil and simmer gently for 2-3 hours.
  • ‌Once cooked put the chutney into clean jam jars while hot using a jam funnel. Bigger jars are easier to manage!
  • Close the lids while still hot as they will seal as they cool.
  • ‌Chutney usually tastes best if stored for 2-3 months before using.