James Whelan Butchers: Rhubarb Chutney

This is the recipe I use that has a little kick to it, but I’m sure there are many variations that work just as well


  • 2lbs/900g Rhubarb washed and cut into chunks
  • 2lbs/900g Sugar
  • 1lb/450g Sultanas
  • 1 pint Vinegar
  • 1 oz/25g Salt
  • 1 oz/25g powdered Ginger
  • 1 Onion – finely chopped
  • ½ teaspoon Cayenne Pepper
  • ½ teaspoon ordinary Pepper

To Cook

Put all the ingredients into a pot. Bring it all to the boil. Reduct heat.
Let it bubble away until thick and dark brown (about 1 hour). Stir now and then.
(Do not let it burn at the bottom)
Pour into clean sterilised jars, put the lid on, let cool and store.
It should keep in a cool dark place for several months.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers


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