This chutney is not for the impatient, eager beavers or keen cooks as you’ll need to leave it in cool, dry storage place for about a year for the best tasting results. However you could be super prepared for Christmas and make enough so that all your friends and family can enjoy your efforts, either as a gift or as posh dinner condiment.


  • 1 tablespoon olive oil
  • 1 and ½ tablespoons black mustard seeds
  • 1 and ½ tablespoons ground cumin
  • ½ teaspoon ground cloves
  • 11/2 tablespoons ground coriander
  • 11 medium (2kg) tomatoes, chopped
  • 2 large (400g) onions, chopped
  • 1 teaspoon salt
  • 2 cloves garlic, crushed
  • 2 cups (340g) raisins
  • 1 cup (200g) firmly packed brown sugar
  • 1 cup (250ml) brown vinegar
  • 1 bunch (700g) 4 cups chopped fresh rhubarb stems


Heat oil in large pan, add seeds and spices, cook, stirring, until fragrant.

Add tomatoes, onions, salt, garlic, raisins, sugar and vinegar.

Stir over heat, without boiling until sugar is dissolved.

Simmer, uncovered, stirring occasionally, about 35 minutes or until mixture is thick.

Stir in rhubarb, simmer, uncovered, stirring occasionally, about 5 minutes until rhubarb is tender.

Spoon hot chutney into hot sterilised jars; seal immediately.