Rhubarb Chutney

Make the most of the spring and summer rhubarb harvest with this gorgeous, flavorful Rhubarb Chutney! Perfect for pairing and ready in 15 minutes!

Course Condiment

Cuisine American

Keyword rhubarb chutney, rhubarb chutney recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings cup

Calories 350kcal

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!

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.