quick rhubarb chutney with cardamom recipe

You can use this chutney in the usual way – with bread and cheese or alongside cottage pie – but it's also good heated through and served with roast duck, pork or grilled mackerel.

Makes 2 × 500g jars

  • 200ml cider vinegar
  • 400g soft light brown sugar
  • 100g raisins
  • 2 red onions, chopped
  • 2cm piece of fresh ginger, peeled and grated
  • seeds from 20 cardamom pods
  • 4-5 star anise
  • grated zest of 1 lemon
  • 1 teaspoon salt
  • 1kg rhubarb, cut into 3cm chunks


Put all the ingredients except the rhubarb into a large, heavy-based pan, bring to the boil, and boil for 5 minutes. Add the rhubarb and bring back to the boil. Reduce the heat and simmer for 15 minutes, stirring occasionally.

Cool slightly and spoon into dry, warm, sterilised jars (you can sterilise them in a very hot dishwasher, or boil them in a pan of water for 10 minutes). Cover with a wax disc, then seal and label with the date. This chutney can be eaten straight away.

Once opened, it is best stored in the fridge, and will keep for up to a month.

This recipe appears on p100 of Sarah's Food for Friends and Family cookbook.

quick rhubarb chutney with cardamom