This delicious spiced rhubarb chutney is 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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A glut of rhubarb
If you've got a glut of rhubarb then this chutney recipe is exactly what you need.
My dad grows a lot of produce and we often leave his house laden down with bags of veg. If we're really lucky we get some rhubarb.
I've loved rhubarb since I was a kid and often make rhubarb compote, rhubarb tea loaf or rhubarb and strawberry crumble.
To use up a real glut of rhubarb, or to make a recipe that's going to last you into the colder months, rhubarb chutney is ideal
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?
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
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 teaspoon black mustard seeds
- a cinnamon stick
- 1 teaspoon 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?
How to make rhubarb chutney
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
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 teaspoon black mustard seeds
- 1 cinnamon stick
- 1 teaspoon ground ginger
- ½ teaspoon chilli powder optional
- 3 cloves
- 3 cardamom pods
- 1 lemon juiced
- Salt and pepper to taste
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.
- Allow to cool completely then transfer to an airtight container* and store in the fridge.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Store in a sterilised jar if you want to keep it for longer. Read more about how to sterilise a jar.
Nutrition
Pin spiced rhubarb chutney for later
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