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Cardamom Spiced Apricot and Rhubarb Chutney

A fragrant cardamom and ginger spiced apricot rhubarb chutney.
Cook Time 35 minutes


  • 200 ml (3/4 cup) cider vinegar
  • 2 tbsp lemon juice
  • 400 g (14oz) soft light brown sugar
  • 1 large red onion peeled and chopped
  • 2 tsp minced ginger
  • 1 tsp ground cardamom
  • 1 tsp salt
  • 1/2 tsp all spice
  • 1/2 tsp ground cloves
  • 1/2 tsp chili flakes optional
  • Zest of one lemon
  • 90 g (3oz) soft dried apricots chopped
  • 1 kg (35 1/4 oz) rhubarb chopped


  • Combine all the ingredients in a heavy bottomed saucepan.
  • Slowly bring to a boil, reduce heat, cover, and simmer for 25-30 minutes stirring occasionally until nice and thick.
  • You can serve this chutney immediately and store in the fridge for up to a month.
  • Or transfer into sterlised jars until needed.
  • This makes approximately 1 kg of chutney.


Was cooked in UK measurements and converted to USA measurements for this post.