Rhubarb and Dill Chutney

by Edward Daniel
Caption of Rhubarb and Dill Chutney. Image by Edward Daniel (c).

Rhubarb and Dill Chutney is another classic curry chutney accompaniment – but it can also enrich vegan sausages and burgers.  Chutneys are a great way to enhance dishes.  I love the tart taste of the rhubarb which with the spices.

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Caption of Rhubarb and Dill Chutney. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 300g onions
  • 600g rhubarb
  • 280ml red wine vinegar
  • 140g raw unrefined cane sugar
  • 100g seedless raisins
  • 100g sultanas
  • Few curry leaves, dried
  • 1 Star Anise
  • 1tsp all spice ground
  • 1tsp mace, ground
  • Few sprigs of dill


  1. Sweat the onions in a little filtered water over a medium heat. As the onions soften and the water evaporates add in the vinegar and dissolve the sugar.
  2. Add all the remaining ingredients save the rhubarb. Bring to the boil and simmer for about 10 minutes.
  3. Add in the rhubarb and simmer for a further 10 minutes. Switch off the heat. Toss in the dill.  Cover, getting the sterilised jars ready.  (I normally have mine in the oven coming out).
  4. Pot into sterilised jars.
  5. Store in a cool dark place. You can either allow the flavours to mature for about 4 or use within that period. Once open store in the fridge for up to 4 weeks.


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