Spicy Tomato & Rhubarb Chutney

    4 hours 15 minutes

    This chutney goes perfectly as a dipping sauce with dishes such as arancini, croquettes and much more. It does take a while to prepare; great for a wintery Sunday afternoon where you can keep an eye on it, but is well worth the effort!


    Victoria, Australia
    6 people made this

    Makes: 3 litres

    • 1L white vinegar
    • 1kg sugar
    • 5 brown onions, diced
    • 7 sticks of rhubarb
    • 4 cinnamon quills
    • 10 star anise
    • 4 cardamom pods
    • 1 tablespoon black peppercorns
    • 4L tinned tomato
    • 2-3 tablespoons sambel oelek
    • 2 tablespoons pectin

    Preparation:15min  ›  Cook:4hours  ›  Ready in:4hours15min 

    1. Tie cinnamon, star anise, cardamom & black peppercorns together in a muslin bag.
    2. Bring vinegar and sugar to the boil in a saucepan.
    3. Add spices, onion and rhubarb, simmer for 30 minutes.
    4. Add tinned tomato and sambal oelek, simmer for 3 hours. Keep stirring every so often to avoid burning the bottom.
    5. Add pectin, simmer for 30 minutes.
    6. Remove from heat, take out the muslin spice bag.
    7. Let it cool.
    8. When cool, transfer into sterilised air tight containers to store.

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