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1 Comment Yep, we’re still on a roll with rhubarb recipes—and this time we’re diving into something a little different: rhubarb chutney! It’s got a spicy kick (but not too much!) and tastes amazing with a slice of aged cheese or use it with my recipe for pork chops (coming up soon!) Rhubarb season is always to short if you ask me so I try and make the most of it. If you have a rhubarb patch that would be even better as you can go wild with all things rhubarb.
Table of contents
Ingredients Rhubarb Chutney Recipe
As always make sure to check the full details in the recipe card below
- rhubarb – chopped into small chunks, tough strings removed
- shallot – regular onion is fine too
- ginger – I use fresh ginger for best flavor here, finely grated or minced
- red chili pepper – if you like things a little less spicy you can remove the chili or make it spicier by adding more chili
- apple cider vinegar – I like the flavor of the apple cider vinegar best, but another vinegar is fine too
- light brown sugar – dark brown is fine too or even regular sugar
- cinnamon stick – let the cinnamon sit in the chutney to absorb the flavors even more
- star anise
- whole cloves
Ingredient Substitutions
No need to panic if you’re missing an item—here are some easy swaps:
- Rhubarb: If rhubarb is out of season, try tart green apples or cranberries as a backup (though it will change the flavor).
- Shallot: A small red onion will do the trick if shallots aren’t on hand.
- Fresh ginger: You can sub in ½ teaspoon ground ginger if needed, but fresh has the best flavor.
- Chili pepper: Prefer a milder chutney? Use a pinch of chili flakes or omit the pepper entirely.
- Apple cider vinegar: White wine vinegar or rice vinegar also work—just avoid balsamic, which is too sweet.
- Light brown sugar: You can use white sugar with a teaspoon of molasses added for depth.
What’s The Difference Between Chutney And Jam?
Let’s clear up some confusion before we get cooking. What exactly is the difference between chutney and jam? Honestly, it’s not always black and white. In general, chutneys lean more towards savory with bold flavors, while jams are sweet and fruity.
But here’s the twist – my tomato chutney isn’t exactly savory, yet you wouldn’t spread it on toast like a jam. The same goes for my favorite chutney, mango chutney. Chutneys typically include ingredients like onion, garlic, ginger, and chili – things you’d never find in a sweet strawberry-rhubarb jam, for instance. A sweeter chutney is my apple chutney and pear which you could technically use as a jam too.
How To Use Rhubarb Chutney
Rhubarb chutney is super versatile! It’s a total flavor bomb on a cheese board—especially alongside sharp or aged cheeses. It also makes a delicious dip, especially mixed with cream cheese (hello, instant appetizer). Or add it to my goat cheese sandwich instead of the cranberry.
How To Make Rhubarb Chutney
Making rhubarb chutney is surprisingly easy. All you need is a saucepan and your ingredients. Start by prepping the rhubarb and getting everything else ready.
Heat a bit of oil in the pan and gently cook your ginger, chili, sugar, cinnamon stick, star anise, and cloves.
Pop the whole spices into a spice bag or tea infuser to avoid hunting them down later. The cinnamon stick? That one’s easy to spot and scoop out.
Let It Thicken
Rhubarb naturally contains a lot of water, so your chutney will need to cook down to thicken. You can either let it simmer a bit longer or help it along with a little arrowroot (or corn starch).
To do that: mix a tablespoon of arrowroot with a bit of hot rhubarb liquid in a small bowl, stir it until smooth, and then add it back into the pan. Boom—your spicy rhubarb chutney is thick and ready to go.
Storage Tips
This rhubarb chutney stores beautifully!
- Fridge: Store in a clean, airtight jar for up to 3 weeks. The flavor actually improves after a day or two!
- Freezer: Freeze in small containers for up to 3 months. Just thaw in the fridge overnight before using.
- Canning: Want to preserve it longer? You can process the chutney in sterilized jars using a hot water bath method for shelf-stable storage.
Final Thoughts
This rhubarb chutney is the perfect mix of sweet, tangy, and spicy. It’s simple to make, stores well, and adds a gourmet twist to everything from cheese boards to wraps. Definitely a must-try if you’re looking to spice up your next snack or appetizer platter!
More rhubarb recipes
If you’re as fond of rhubarb as I am, you might want to check out the below recipes as well:
Rhubarb Chutney Recipe
Ingredients
- 500 grams rhubarb diced, strings removed
- 1 shallot chopped
- 3 cm ginger finely chopped or grated
- ½ red chili pepper or one whole, finely chopped
- 100 ml apple cider vinegar
- 100 grams light brown sugar
- 1 cinnamon stick
- 2 star anise
- 2 cloves
Instructions
- Put the chopped shallot in a pan with ginger, chili pepper, sugar, cinnamon, star anise, and cloves. Allow to warm gently over low heat, then add the vinegar. Bring to a boil and add the rhubarb pieces. Turn the heat down low and allow the rhubarb to soften gently, stirring occasionally. Simmer for about 20 minutes until soft.
- Season to taste with more spices or sugar if desired.
- Store in sterilized jars and refrigerate after opening.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Rhubarb chutney is one of those condiments that are super versatile. Add it to your next pork roast or eat it with some aged cheese!