This zesty Slow Cooker Rhubarb Chutney is made with rhubarb, onions, sultanas, brown sugar, and cider vinegar. It’s a delicious side dish that takes around 7 hours from start to finish and serves up to 12 people with ease.

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Recipe Ingredients

• Zest and juice of 2 lemons
• 1 tbsp fresh ginger, peeled and finely chopped
• 2.2 lbs (1 kg or about 5 cups) fresh rhubarb, finely chopped
• 4 large onions, finely chopped
• 10.5 oz (300g or about 2 cups) sultanas
• 3 ½ cups (700g or about 3 ½ cups) brown sugar
• 1 tsp salt
• 2 cups (500ml) cider vinegar
• 1 tsp cayenne pepper
• 1 tsp ground ginger

How To Make Slow Cooker Rhubarb Chutney

1. Prepare the Flavor Base: Start by placing the lemon zest and chopped ginger into a muslin cloth or small bag, tying the end securely to keep everything contained.
2. Combine the Main Ingredients: In your slow cooker, add the chopped rhubarb and onions. Then, juice the lemons directly into the slow cooker, making sure to get all the juice out. Add the sultanas, brown sugar, salt, cider vinegar, cayenne pepper, and ground ginger. Stir everything well to combine all the ingredients.
3. Add the Flavor Bag: Place the muslin cloth with the lemon zest and ginger into the slow cooker. Set the slow cooker to low and let everything cook gently for 6 hours, allowing the flavors to meld together.
4. Cool Down the Chutney: Once the 6 hours are up, turn off the slow cooker and remove the muslin bag. Let the chutney cool down slightly with the lid off, so it thickens and sets.
5. Jar the Chutney: Carefully spoon the chutney into sterilized jam jars. Make sure the chutney has fully cooled before sealing the jars with their lids.
6. Store the Jars: Store the sealed chutney jars in a cool, dry place. Place any opened jars in the fridge where they can be kept fresh for up to 5 weeks.

Recipe Tips

• Add some extra warmth: If you like a bit more heat, toss in an extra pinch of cayenne pepper for a spicier chutney without overpowering the sweetness of the rhubarb and onions.
• Boost the citrus flavor: For a stronger citrus kick, include the zest of an additional lemon. This adds brightness to the chutney and complements the tang of the vinegar.
• Use frozen rhubarb: If fresh rhubarb isn’t available, frozen works just fine. Just make sure to thaw it completely and drain off any excess liquid before adding it to the slow cooker.
• Try different dried fruits: Don’t have sultanas? Swap them with dried apricots or raisins. They provide a similar texture but offer a slightly different sweetness that pairs nicely with rhubarb.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Rhubarb Jam
• Slow Cooker Rhubarb Sweet Chili Jam
• Slow Cooker Rhubarb Strawberry Compote