Spicy Rhubarb Chutney
Elevate your condiment game with this vibrant and flavorful Spicy Rhubarb Chutney, a perfect balance of tangy rhubarb, warm spices, and a subtle kick of heat. This easy-to-make recipe combines fresh rhubarb with aromatic mustard seeds, red chili flakes, and a blend of cinnamon and cloves, all simmered with sweet raisins and zesty apple cider vinegar for a rich, jammy texture. Ready in under an hour, this chutney is a fantastic accompaniment to cheese boards, roasted meats, or even your favorite sandwiches. Whether you're hosting a dinner party or looking to preserve your rhubarb harvest, this tangy, spiced chutney is guaranteed to impress. Store it in sterilized jars to enjoy its bold flavors for weeks to come! Perfect for those seeking a unique homemade condiment that pairs bold flavor with versatility.
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Recipe Information
Ingredients
- 500 g Rhubarb
- 150 g Brown sugar
- 1 large Red onion
- 1 tbsp Fresh ginger
- 2 cloves Garlic
- 1 tsp Red chili flakes
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground cloves
- 125 ml Apple cider vinegar
- 0.5 tsp Salt
- 1 tsp Mustard seeds
- 50 g Raisins
Instructions
Trim and wash the rhubarb. Chop it into small 1-inch pieces and set aside.
Peel and finely chop the red onion, garlic, and ginger.
In a large saucepan, heat the mustard seeds over medium heat until they start to pop, about 1-2 minutes.
Add the chopped onion to the pan and cook for 3-4 minutes until softened and translucent.
Stir in the garlic, ginger, red chili flakes, ground cinnamon, and ground cloves. Cook for 1-2 minutes until fragrant.
Add the chopped rhubarb, brown sugar, raisins, apple cider vinegar, and salt to the pan. Stir well to combine.
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low.
Cook the chutney uncovered for 35-40 minutes, stirring occasionally, until it thickens and the rhubarb breaks down.
Taste and adjust the seasoning if needed. Add a pinch more salt or chili flakes according to your preference.
Remove the chutney from the heat and let it cool completely. The chutney will continue to thicken as it cools.
Transfer to sterilized jars and store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 32.7 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 294 mg | 6% | |
*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.
