This rhubarb chutney is a delicious way to use some of spring's brightest, if less-used crops. It's easy to make, with a wonderful balance of sweet, savory and warm spice flavors. Plus, it's so versatile to use.
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Rhubarb brings back childhood memories for me, almost as much as making Irish brack (fruit loaf) with my grandpa or Christmas pudding with my mum. We had a rhubarb patch at the bottom of the garden where I grew up and it came sprouting through each year, almost like a weed.
Most of our rhubarb went into a classic rhubarb crumble or we had it as stewed rhubarb. These days I sometimes get some for nostalgic reasons, and love it in my strawberry rhubarb crisp, rhubarb fool and rhubarb muffins. But it has many more uses, like this delicious chutney.
This rhubarb chutney is a fantastic balance of sweet and savory flavors. It's a little tart, with a bit of bite from the ginger, but mellowed by the other spices too. It works well with savory foods to add a delicious burst of flavor without much effort.
What's the difference between a jam and a chutney?
Unlike a jam, a chutney uses a blend of vinegar and sugar to preserve the fruit or vegetable, in this case rhubarb. A chutney is much less sweet, if it's even sweet at all - brinjal pickle (Indian eggplant/aubergine chutney) is not at all, for example.
As well as preserving, the vinegar also helps to bring out the flavor. This is similar to what you'll find in other condiments like chimichurri sauce, romesco sauce and salsa verde.
You can flavor rhubarb chutney in various ways, but a blend of warm spices and punchy ginger goes really well, as in this recipe.
Steps to make rhubarb chutney
This comes together in just a few easy steps in no time:
- Cut the rhubarb into approx ⅓-1/2 inch slices.
- Finely dice the onion and mince the ginger.
- Put everything in a wide non-reactive pot and bring to a simmer.
- Simmer for around 10 minutes until the mixture thickens, stirring occasionally.
- Set aside to cool.
How do you thicken the chutney?
The main way to thicken this is by boiling it so that the excess liquid evaporates. How long this takes depends in part on how big a quantity you make, and on the liquid content in the rhubarb.
The liquid content can vary quite a lot and you'll find that while it looks like you don't have much liquid when you start, it becomes more liquid soon after you start cooking. But don't worry, it will reduce. However the more you make, the longer it will take.
Whatever quantity you make, you can speed things up by using a wide pan to get as large a surface area as possible. Also, keep stirring the chutney as it simmers as this helps the liquid to evaporate, though do this gently so that you still have a few chunks of rhubarb in the finished chutney for texture.
How can you use this?
This bright, sweet-tart chutney can add a wonderful burst of flavor to lots of dishes. It goes particularly well with pork, such as in my pork tenderloin with rhubarb chutney, as well as chicken and duck.
It also adds that special something to a sandwich, whether meat or cheese like cheddar. It adds a gourmet touch to grilled cheese without any effort, and is a great way to top simple canapes.
So get creative, and find your favorite way to use rhubarb chutney. Easy, packed with flavor and so adaptable, you'll be using it on everything!
Looking for more savory sauces and spreads? Try these:
- Peach chutney
- Brinjal pickle (Indian eggplant chutney)
- Romesco sauce (a Spanish sauce made with nuts and tomato)
- Muhammara (red pepper and walnut spread/dip)
- Plus get more side dishes in the archives.
Rhubarb chutney
Ingredients
- 1 ½ cups rhubarb
- ¼ cup onion (¼ cup is approx ¼ onion, or 1 shallot)
- 1 teaspoon fresh ginger (finely diced volume)
- ¼ cup sugar
- 3 tablespoon apple cider vinegar
- ½ orange zest ie from ½ orange
- 3 tablespoon orange juice (3tbsp is approx ½ orange)
- 2 tablespoon raisins or dried tart cherries
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
Instructions
- Cut the rhubarb into approx ⅓-1/2 inch slices. Finely dice the onion and mince the ginger.
- Put everything in a wide non-reactive pot and bring to a simmer. Simmer for around 10 minutes until the mixture thickens, stirring occasionally (but taking care not to break up all the chunks). The liquid should not immediately close in behind the spatula when you move it through the mixture.
- Set aside to cool. Store on the refrigerator for a day or two until needed, bringing to room temperature to use.
Notes
Nutrition
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Nejat says
This recipe is quite delicious with cheese. Chutney however is and Indian word and of Indian cuisine!
Not American cuisine! As you have stated!
Caroline's Cooking says
I'm glad to hear you enjoyed it. Indeed, the name chutney and the general food group originates in India. However, they have evolved over time and different types have been created elsewhere, particularly in the UK. I've actually updated this to British rather than American as that's more realistic - rhubarb is not a common crop in India and so while this is not one that you can trace an exact origin of, it's more likely British where both rhubarb and chutney are popular.
Sandra Forbes says
I make a lot of chutney, I’m going to try this because it has so many good ingredients, and I’m glad you pointed out the British cuisine part as I was about to correct whoever was critical.
Caroline says
Enjoy!
BikeWalkBakeBarb says
In one of the comments you mentioned canning. No instructions above. How long would you process this if canning?
Caroline's Cooking says
I'm not a canning expert but I'd suggest you use the FDA resource as a guide - they have suggestions for stewed rhubarb which is probably closest here.
Paul says
Excellent recipe just as it is!!!
I also tried mixing 1 part chutney to 2 parts sour cream for a flavourful fruit/ cracker dip for a brunch.
Caroline's Cooking says
So glad you enjoyed, and making into a dip sounds great, too!
Penny A Hooper says
Can you use a different type of juice like lemon or lime if you don't have orange?
Caroline's Cooking says
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.
Margaret says
Used a blood orange for zest and juice which gave a nice color and substituted chopped dates for the raisins. It was delicious.
Caroline's Cooking says
Glad to hear you enjoyed, and I can see the blood orange and dates working well!
Patricia Churchman says
I have a intolerance to all forms of onion. Can you suggest a alternative for chutney which I love but cannot eat with onions?
Thanks
Caroline's Cooking says
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?
Theresa says
Try stirring prepared horseradish into the finished chutney (made without onions). You’ll have to experiment with the proportions.
Caroline's Cooking says
Interesting, haven't tried that but yes I can see a little working. Thanks for suggesting!
joe ramirez says
What kind of onion do you use?
Caroline's Cooking says
Either a sweet or yellow onion will be fine here.
Julie Nichols says
Can you make this with frozen rhubarb?
Caroline's Cooking says
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.
Nikki says
Just made this with my two children. Love that it doesn’t have lots of sugar like most recipes. Tastes delicious and easy to make. Thanks
Caroline's Cooking says
Glad to hear you enjoyed!
Lyn says
What would you serve it with
Caroline's Cooking says
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.
Clarice Banfield says
How long can you store it ??
Caroline's Cooking says
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.
Ronja says
How long can you keep it in the fridge if sealed off?
Caroline's Cooking says
We generally get through it relatively quickly, but I think it should be good for about a month.
Amanda Wren-Grimwood says
I'm a big fan of rhubarb but have never eaten it as a savoury dish. It doues sound like it would be wonderful with cold meats and sandwiches and . great for gifts too.
Caroline's Cooking says
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.
Alexandra says
I absolutely love rhubarb, so this is a chutney that speaks to my heart! I cannot wait to try it soon.
Caroline's Cooking says
Hope you enjoy as much as we did!
Adrianne says
Oh wow this looks fantastic! I would love to try this recipe. It is unique and must have great flavour. Thanks for sharing an original recipe.
Caroline's Cooking says
Thanks, the flavors are great and it's so easy too.