Rhubarb Chutney | Diethood

I’ll let you know proper now, this simple rhubarb chutney is without doubt one of the finest belongings you’ll make with a bushel of contemporary spring rhubarb! It’s irresistibly candy, savory, and tangy, with a touch of heat spice.

Serve this home made chutney with every thing from air fryer pork chops and pork roast to toasted bread and samosas. It’s as versatile as it’s tasty.

A spoon stirring through homemade chutney.

As a child, I all the time thought rhubarb was some type of tart, crimson celery. Then, sooner or later, I used to be watching the Meals Community with my cousin, and I lastly discovered that this stalky crimson herb had its personal identify: Rhubarb. Quick ahead to the current, and after I’m not baking it right into a rhubarb crumble, I’m making rhubarb chutney! This recipe is nice and tangy in a approach that jogs my memory of caponata, with candy raisins and sautéed onions all through.

What Makes This Rhubarb Chutney Laborious to Resist

Hold it easy (sunshine). My chutney recipe retains it easy with rhubarb, onion, raisins, and a small handful of approachable substances. There’s just a little zip from vinegar and ginger, tempered with cozy cinnamon and brown sugar. It’s a no-nonsense chutney, however nonetheless filled with taste.
Fast to make. You can also make an ideal rhubarb chutney in below 20 minutes on the stovetop. The steps are fast and simple. It’s able to serve instantly, or you may maintain it within the fridge for months!
Versatile. Serve this rhubarb chutney as a topping for grilled meats, sandwiches, or canapés. It makes a beautiful springtime reward for mates and neighbors, too!

Rhubarb chutney ingredients with text labels overlaying each ingredient.

Components You’ll Want

As quickly as rhubarb season hits, I’m on the hunt for the freshest inventory at my native farm stalls. It pays off, as I’ll flip it right into a BIG batch of home made rhubarb chutney that lasts within the fridge or freezer.

All you want are a couple of different simple substances to make it occur. See my notes under, and scroll all the way down to the printable recipe card for the complete particulars, adopted by a step-by-step with images.

Olive Oil – My favourite oil by way of its peppery taste. You’ll be able to substitute any cooking oil you’d like.
Onion – White or yellow onion works finest right here.
Rhubarb – Rhubarb seems to be a bit like crimson celery, with a equally fleshy stalk. It’s bitter and lemony when uncooked, and the sweetness comes out while you cook dinner it.
Raisins – In case you’re not a fan, skip them or substitute the raisins with currants or dried cranberries.
Brown Sugar – Mild or darkish brown sugar is okay to make use of. You may as well swap in granulated sugar in a pinch. Combining rhubarb with sugar helps to steadiness the tart, bitter style.
Spices – Floor ginger and cinnamon add just a little heat, like they do in cranberry sauce recipes. You may as well use nutmeg, or a mixture, like pumpkin pie spice.
Vinegar – I exploit crimson wine vinegar, however any good-quality white wine vinegar, apple cider vinegar, or malt vinegar additionally works.

If Wanted, Use Frozen Rhubarb

Rhubarb is normally in season within the US from April via Could, however for those who can’t discover it the place you’re (I had this downside one yr!), you may make this chutney with frozen rhubarb as a substitute. Works like a appeal, simply remember to thaw it absolutely first.

A spoon dipping into a bowl of rhubarb chutney.

Incessantly Requested Questions

What’s the distinction between jam and chutney?

Chutneys use a mixture of sugar and vinegar, they usually’re much less candy than jam recipes (generally not candy in any respect, just like the mint chutney in my samosa chaat recipe). Together with preserving the substances, vinegar brings out the flavour, just like chimichurri or salsa verde. There are such a lot of methods to taste chutney recipes, however this model with ginger and cinnamon is my favourite.

How can I thicken chutney?

Because the rhubarb breaks down, it releases extra liquid. In case your chutney nonetheless seems to be a bit runny, you may simmer it longer so extra of the liquid reduces. Or, for those who desire a thicker chutney, you may whisk a small quantity of cornstarch into the vinegar earlier than you add it in.

Simple Variations

Citrus. Add contemporary orange zest or lemon zest together with a spoonful of juice to the chutney whereas it simmers.
Extra spices. Do this recipe with nutmeg, cloves, or allspice.
Sweeteners. Swap the sugar for maple syrup or honey for a distinct taste profile.
Herbs. Attempt including contemporary chopped basil, mint, thyme, or rosemary.

Seasoned pork chops served with a side of rhubarb chutney on a plate with a fork.

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Sauté. Warmth oil over medium warmth. Add onion and cook dinner till softened, about 5 minutes.
Add the rhubarb. Combine within the rhubarb, raisins, sugar, ginger, and cinnamon.
Prepare dinner. Prepare dinner over medium warmth, stirring often, for about 6 minutes, or till rhubarb begins to interrupt down.
Make it tangy. Stir within the vinegar and take away from the warmth to retailer or serve.

Dietary information is an estimate and offered as courtesy. Values could range in accordance with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.

Make Rhubarb Chutney

In case you personal a spoon and a saucepan, making chutney actually couldn’t be simpler or faster to make. I wish to cook dinner with a wood spoon, because it handles warmth higher, however any spoon or spatula works. Collect your substances and observe the steps under:

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Refrigerate. Let the chutney cool fully and seal it in a glass jar or an hermetic container. Correctly saved, it retains within the fridge for as much as 2 weeks.
Freeze. You may as well freeze this chutney for as much as 2 months and thaw it within the fridge for serving.