How to make Rhubarb and Orange Chutney | Rosie Makes Jam Recipes

Rhubarb and Orange Chutney

A warm, smooth chutney - you can really taste the orange


Weighed after trimming
900 g
Onions (medium),
Peeled and chopped
4 each
Orange, Zest and Juice,
Large, zest and juice
450 g
Sugar, Demerara
900 g
1pint 10fl oz
1 litre
White Peppercorns
1 tbsp
Powdered Allspice
1 tsp

Rosie's Ingredient Calculator

Onions (medium)
Orange, Zest and Juice
Mustard Seed, Yellow

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Wash and wipe the rhubarb, cut into short pieces of around 3 cms and put into a large preserving pan
  2. Add the onions, orange zest and juice, the raisins, sugar and vinegar
  3. Stir to combine
  4. Tie the spices into a piece of muslin and add to the pan
  5. Bring to the boil then simmer gently until thick, stirring regularly
  6. Remove the spice bag and pot chutney into warmed jars, sealing tightly

How long will it take to make?

Preparation time:
20 mins
Cooking time:
2 hours
Total time:
2 hours 30 mins

How much?

Will make approx 1,8kgs/4lbs

Look after it

Leave to mature for at least two months before eating

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

This Rhubarb Chutney is shown off to advantage in the 280ml hexagonal jar 

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