Rhubarb chutney

Rating (10 ratings)


 500 g rhubarb, chopped
150 g yellow or green raisins
150 ml white wine vinegar
250 g Dansukker Cane Sugar Granulated
30 ml fresh ginger, grated
6 g Colman’s mustard powder
6 g salt
1 g cayenne pepper


Combine all the ingredients in a saucepan, cover and simmer for 10 minutes. Stir through, then simmer for a further 5 minutes stirring constantly until the chutney reaches the desired consistency. 

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