Rhubarb Chutney
Bursting with tangy, sweet, and aromatic flavors, this homemade rhubarb chutney is the perfect condiment to elevate your meals. Made with fresh rhubarb, the subtle sweetness of raisins, and a fragrant blend of spices like ginger, cinnamon, and coriander, this versatile chutney offers a harmonious balance of tart and savory. Apple cider vinegar and brown sugar create a rich and glossy finish, while mustard seeds and chili flakes lend a delightful kick. Quick to prepare in under an hour, this easy rhubarb chutney is ideal for pairing with cheese boards, roasted meats, or as a vibrant spread in sandwiches. Packed with fresh, wholesome ingredients, it's a make-ahead staple that gets better with time, making it a perfect addition to your pantry.
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Recipe Information
Ingredients
- 500 grams rhubarb
- 1 medium, finely chopped red onion
- 125 milliliters apple cider vinegar
- 150 grams brown sugar
- 75 grams raisins
- 1 tablespoon, finely grated fresh ginger
- 2 cloves, minced garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon mustard seeds
- 0.5 teaspoon chili flakes
- 1 teaspoon salt
- 60 milliliters water
Instructions
Wash the rhubarb thoroughly and trim any leaves (they are toxic). Chop the rhubarb into small, even pieces.
Heat a large, heavy-bottomed pot over medium heat. Add the finely chopped red onion and water, cooking for 2-3 minutes until the onion softens slightly.
Stir in the grated ginger, minced garlic, ground cinnamon, ground coriander, mustard seeds, and chili flakes. Cook for 1-2 more minutes until fragrant.
Add the chopped rhubarb, raisins, apple cider vinegar, and brown sugar to the pot. Stir well to combine.
Bring the mixture to a gentle simmer and reduce the heat to low. Let it cook uncovered for about 30-40 minutes, stirring occasionally to prevent sticking.
Cook the chutney until the rhubarb is tender and the consistency has thickened. You can mash some of the rhubarb with the back of a spoon for a smoother texture, if desired.
Stir in the salt and taste the chutney. Adjust seasoning or sweetness if necessary by adding a little more sugar or vinegar.
Once the chutney is ready, remove it from the heat and let it cool slightly. Transfer to sterilized jars while still warm and seal tightly.
Allow the chutney to cool completely before storing it in the refrigerator. It will keep for up to 2 months and the flavors will continue to develop over time. Serve as desired!
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 314.3 g | 114% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 273.0 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2332 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
