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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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Indian Rhubarb Chutney
Rhubarb chutney is a type of chutney using a mixture of fresh or frozen rhubarb and warm spices, combined with typical chutney ingredients such as onion and ginger. Chutney is an Indian condiment of minced fruit typically served with savory dishes such as curry and rice, and in this case, rhubarb serves as the fruit component.
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
- sugar
- apple cider vinegar
- orange juice and zest
- raisins, or dried tart cherries
- onion, or 1 shallot
- fresh ginger
- cinnamon
- allspice
How to Make Chutney with Rhubarb
- Cut the rhubarb into approximately half-inch slices.
- Finely dice onion and mince ginger.
- Place all ingredients in a wide, non-reactive* pot and bring to a simmer.
- Simmer for approximately 10 minutes, until the mixture thickens. Stir occasionally.
- Set aside to cool!
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 rhubarb 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 to 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. You can even use it to make simple canapes for a dinner party.
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!
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📋 Recipe
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
See our Cooking Conversions Chart for help converting measurements!
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.