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Boxwallah's Chutney



Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium


2 pounds rhubarb
trimmed weight
1 pound onions
½ pound raisins, seedless
½ pound raisins, seedless
½ ounce coriander seeds
2 teaspoons curry powder
6 ounces sugar
¾ pint raspberry vinegar
or red wine vinegar


Cut the trimmed rhubarb into short lenghths and chop the onions quite finely.

Put both ingredients into a large pan and pour on the vinegar.

Then lightly bruise the whole coriander seeds.

Add the seeds direct to the pan if you want to include them in the chutney.

(or tie them in a piece of buttermuslin and remove before potting).

Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion.

Add the dried fruits, sugar, curry powder and 1½ teaspoon salt.

Stir to mix well.

Then continue simmering - this time without a lid - for 1½ hours or so until the rhubarb has pulped down completely, the flavour is mellow, and the colour is rich and the consistency is thick.

Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end.

Pot in warm sterilised jars and allow to mature for at least one month before eating.

The longer you can resist eating this chutney the better it seems to taste.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1984g (70.0 oz)
Amount per Serving
Calories 23613% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 111mg 5%
Total Carbohydrate 201g 201%
Dietary Fiber 48g 192%
Sugars g
Protein 59g
Vitamin A 19% Vitamin C 200%
Calcium 123% Iron 83%
* based on a 2,000 calorie diet How is this calculated?


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