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Bring out the best flavors of rhubarb in this savory Rhubarb Chutney recipe! Complete with a mixture of tart-and-savory rhubarb, onions, and ginger, plus warm spices like cinnamon and allspice, this easy chutney recipe is both flavorful and versatile. Ready in just 15 minutes!
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What Is Chutney?
Chutney is an Indian condiment of minced fruit, warming spices, and a savory ingredient such as onion. It's typically served with savory dishes such as curry and rice, and in this case, rhubarb and dried raisins serve as the fruit component.
Indian Rhubarb Chutney Recipe
Living in Florida, rhubarb has not always been on my radar. It wasn't until a few friends of mine in the Midwest suggested I try it that I gave it a chance, and immediately I understood what makes it so popular!
I started with making rhubarb sauce, and the next natural step was to find some way to include it in savory dishes, too. This rhubarb chutney is the perfect blend of flavors for a savory rhubarb recipe, combining sweet with tart and warm flavors.
Try serving Indian Rhubarb Chutney with curry, rice, pork chops, chicken, or even on a turkey burger or toast with goat cheese spread. It's incredible with Pork Tenderloin in the Oven. I just know you'll love it as much as I do!
Rhubarb Chutney Ingredients
- Rhubarb: Fresh or frozen rhubarb will work great for this recipe! I highly recommend buying fresh rhubarb when it's in season, then freeze it for later!
- Sugar: White sugar or light brown sugar will both taste great in chutney.
- Apple Cider Vinegar: Apple cider vinegar is my favorite for chutney! It has a fruity, tangy flavor that pairs well with rhubarb especially.
- Orange: You'll need half an orange for this recipe. Zest it, and squeeze the rest for juice!
- Raisins or Dried Tart Cherries: Take your pick between dark or golden raisins, or tart cherries if you prefer the flavor! I used tart cherries as the flavor pairs well with rhubarb.
- Onion or Shallot: I like to use red onion, which has an extra zesty flavor perfect for chutney. When I want a milder, sweeter chutney, I use shallot.
- Fresh Ginger: I highly recommend fresh root ginger. It has a better texture and much stronger flavor than dried. Peel it, and dice it into tiny pieces to keep it nice and textured instead of grating it.
- Cinnamon: Warming cinnamon adds a unique Indian flavor to this chutney.
- Allspice: Just a bit of allspice brings this chutney together with its uniquely warm and aromatic flavor!
How to Make Chutney with Rhubarb
- Cut the rhubarb into approximately half-inch slices.
- Finely dice onion and mince ginger. Don't grate the ginger; you want it in very small chunks!
- Place all ingredients in a wide, non-reactive pot and bring to a simmer. Non-reactive pots are those pots made with glass, stainless steel, ceramic, or enamel-coated metal; you don't want to use Teflon coated pots, as the acid will react with it, leading to a nasty flavor.
- Simmer for approximately 10 minutes, until the mixture thickens. Stir occasionally.
- Remove once it's reached your desired consistency, then chill and serve!
Rhubarb Chutney Recipe Tips
- Use a non-reactive pot for this recipe, or the acidity of the dish may react with the pot and add an unwanted taste. A non-reactive pot is any pot made with enamel-coated metal, stainless steel, ceramic, or glass.
- You can use regular purple raisins or golden raisins according to your preference. Or, replace them with tart dried cherries instead.
- Fresh or frozen rhubarb may be used. To thaw rhubarb, allow it to rest in the refrigerator overnight, or place it in a bag and let the bag sit under running cold water until thawed, about 30 minutes to 1 hour.
- I recommend using red onion for this recipe, though white onion also works. Shallots may also be used.
- Light brown sugar can be used in place of regular sugar.
- Fresh ginger is best, but pre-minced ginger or ginger paste may also be used.
- To make a spicy chutney with rhubarb, add 1 teaspoon red pepper flakes.
How to Thicken Chutney
You can further thicken chutney by boiling it so the excess liquid evaporates. The larger quantity of chutney you're making, the longer it will take to thicken.
To speed up the process, use a wide pan for a larger surface area. This will bring the mixture to a boil more quickly and thicken it more quickly, too. Keep stirring gently as the chutney simmers to help the liquid evaporate.
Can chutney be frozen?
To freeze leftover rhubarb chutney, first allow it to cool. Then, add it to an airtight freezer-safe container with at least half an inch of space at the top, or to freezer-safe bags, and store for up to 1 year.
For easy portioning, freeze the rhubarb chutney in an ice cube tray first, then transfer the cubes to a freezer bag. This is my favorite way to freeze chutney!
What should I use rhubarb chutney for?
Rhubarb chutney pairs well with a variety of meats and other dishes. Try serving it with pork, chicken, duck, or turkey.
It also adds a great tart and savory flavor to sandwiches, bread with goat cheese spread, or as an addition to biscuits.
Rhubarb Recipes
- Rhubarb and Apple Crumble
- Strawberry Rhubarb Jam
- Rhubarb Muffins
- Stewed Rhubarb
- Learn How to Freeze Rhubarb to have it on hand year-round!
Let us know what you think of this rhubarb chutney recipe below! We would love to hear your feedback!
Rhubarb Chutney
Ingredients
- 1.5 cups rhubarb
- ¼ cup sugar
- 3 Tablespoons apple cider vinegar
- ½ orange - juiced and zested
- 2 Tablespoons raisins - or dried tart cherries
- ¼ cup onion - or 1 shallot
- 1 teaspoon fresh ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
Instructions
- Cut the rhubarb into approximately half-inch slices. Finely dice onion and mince ginger.1.5 cups rhubarb,¼ cup onion,1 teaspoon fresh ginger
- Place all ingredients in a wide, non-reactive* pot and bring to a simmer.1.5 cups rhubarb,¼ cup sugar,3 Tablespoons apple cider vinegar,½ orange,2 Tablespoons raisins,¼ cup onion,¼ teaspoon cinnamon,¼ teaspoon allspice,1 teaspoon fresh ginger
- Simmer for approximately 10 minutes, until the mixture thickens. Stir occasionally.
- Set aside to cool, or serve immediately and enjoy!
Notes
- Use a non-reactive pot for this recipe, or the acidity of the dish may react with the pot and add an unwanted taste. A non-reactive pot is any pot made with enamel-coated metal, stainless steel, ceramic, or glass.
- You can use regular purple raisins or golden raisins according to your preference. Or, replace them with tart dried cherries instead.
- Fresh or frozen rhubarb may be used. To thaw rhubarb, allow it to rest in the refrigerator overnight, or place it in a bag and let the bag sit under running cold water until thawed, about 30 minutes to 1 hour.
- I recommend using red onion for this recipe, though white onion also works. Shallots may also be used.
- Light brown sugar can be used in place of regular sugar.
- Fresh ginger is best, but pre-minced ginger or ginger paste may also be used.
- To make a spicy chutney with rhubarb, add 1 teaspoon red pepper flakes.
Nutrition
Photos by Caroline Williams.
Jacqueline says
Can you can this? Thanks
Isabel Laessig says
Hi Jacqueline! I have never canned this, but if you're familiar with canning, I do think you could can it similarly to a tomato chutney.