A delicious spiced rhubarb chutney recipe that’s equally good in a cheese and pickle sandwich, with crackers or alongside a curry. Packed full of flavour and spice this is a delicious way to use up a glut of rhubarb. Suitable for vegans.
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We left my parent’s house a few weeks ago with an enormous bag of rhubarb.
Once I’d updated the photos for my low sugar rhubarb compote and my rhubarb tea loaf and made a rhubarb and strawberry crumble I still had at least half of it left.
And then inspiration struck.
It was time to make rhubarb chutney
Rhubarb is such an incredibly versatile vegetable. Yes – rhubarb is in fact a vegetable, not a fruit.
It works wonderfully well in cakes, puddings and desserts. However, it is equally as good in savoury dishes. I’ve even seen it used in curries, although I am yet to try this.
I had an inkling that rhubarb would be delicious as a chutney. And I was right.
This chutney recipe is great in a sandwich, or with cheese and crackers, but can also be served alongside a curry.
I found a recipe for rhubarb and ginger chutney in Meera Sodha’s Fresh India*. Incidentally this is one of my most-used cookbooks. The cookbook isn’t 100% vegan but I am constantly finding new inspiration in it.
That recipe was my starting point for my spiced rhubarb chutney recipe.
What does this rhubarb chutney taste like?
My spiced rhubarb chutney has a really deep flavour. The vinegar, onion and sugar give it that deep, hmm, chutney-ish, flavour that’s so good in a cheese and pickle sandwich.
Yet the spices give it an extra boost and it tastes perfect alongside a curry. Try serving it with popadoms instead of mango chutney or with onion bhajis or pakora.
What ingredients are in this spiced rhubarb chutney?
You can be a bit flexible with the ingredients you use to make this recipe. For example you could use freshly chopped ginger instead of ground ginger. Or add in a couple of star anise if you have them.
For my recipe however you’ll need the following ingredients:
- 500g rhubarb
- 1 onion
- 100g brown sugar
- 200g sultanas
- 250ml red wine vinegar
- 1 tsp black mustard seeds
- a cinnamon stick
- 1 tsp ground ginger
- chilli powder, to taste
- 3 cloves
- 3 cardamom pods
- lemon juice
- salt and pepper
Do you need any special equipment for this chutney recipe?
No, you will just need a knife and chopping board and a large saucepan.
When your chutney is ready you’ll need a clean jar or other airtight container to store it in.
More rhubarb recipes
Still got a load of rhubarb left to use up? Me too!
Why not try one of these recipes?
- Rhubarb tea loaf
- Strawberry rhubarb crumble
- Healthy rhubarb bars
- Oven baked rhubarb risotto
- Spiced rhubarb compote
- Vegan rhubarb muffins
- Rhubarb ice lollies
Pin spiced rhubarb chutney for later
How to make rhubarb chutney
Rhubarb chutney
Ingredients
- 500 g rhubarb chopped into 2cm pieces
- 1 onion chopped
- 100 g brown sugar or more if preferred
- 200 g sultanas
- 250 ml red wine vinegar
- 1 tsp black mustard seeds
- 1 cinnamon stick
- 1 tsp ground ginger
- 1/2 tsp chilli powder optional
- 3 cloves
- 3 cardamom pods
- Juice of one lemon
- Salt and pepper
Instructions
-
Put all the ingredients together in a pan and bring to the boil.
-
Reduce the heat to low and simmer for 30-45 minutes, uncovered, stirring often, until thickened.
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Allow to cool completely then transfer to an airtight container and store in the fridge.
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