Yes you could, just bear in mind both lemon and lime are not as sweet as orange so you may want to adjust the sweetness accordingly.

Interesting, haven't tried that but yes I can see a little working. Thanks for suggesting!

Try stirring prepared horseradish into the finished chutney (made without onions). You’ll have to experiment with the proportions.

So as you've probably found, most chutneys do tend to use onion as part of the base flavor. It's a tricky one to replace - you could maybe use a little finely chopped celery instead, possibly with some carrot as well?

Either a sweet or yellow onion will be fine here.

I haven't tried it but in theory I think it should work fine, it just likely will be a little less chunky as frozen rhubarb is typically softer. You may also need to cook it a minute more to reduce the liquid.

Glad to hear you enjoyed!

As I mention in the post above, it works really well in my pork tenderloin with rhubarb chutney, but you cold also use it in sandwiches etc as well.

It depends partly how you can it and if opened or not. If you use proper canning procedures, it will keep sealed in the jar a good few months. However if open, or if you are less rigorous with how you can, then keep it in the fridge and it will keep around a couple of weeks. Obviously, if there is any sign of mould then it should be thrown away.

We generally get through it relatively quickly, but I think it should be good for about a month.

It is so often used for sweet dishes, but does work well with savory as this chutney. And indeed it would be great for gifting, and does go with a range of meats and sandwiches.

Hope you enjoy as much as we did!

Thanks, the flavors are great and it's so easy too.