Homemade Rhubarb Chutney: Tangy, Easy & Nutrient‑Rich

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Rhubarb isn’t just for pies. When you simmer it down with a few warm spices, a splash of vinegar, and something sweet, you get a chutney that’s bold, balanced, and addictive in the best way. I make a batch of this every spring, and it rarely lasts more than a couple of weeks in the fridge.

Whether you’re serving it with cheese, spooning it next to grilled meat, or just spreading it on toast with cream cheese—this chutney earns its spot in the fridge. It’s simple, it’s flexible, and it tastes like something way fancier than the effort it takes.

I’ll explain key terms in simple language, show how to prep rhubarb without fuss, offer variations for diet needs, and wrap up with a useful table comparing the macros and how to serve the chutney best.

What Is Rhubarb Chutney?

Definition List

• Rhubarb: A tart, celery‑like veg that turns sweet when cooked with sugar.

• Chutney: A saucy condiment from Indian cuisine. It’s tangy, spicy, and pairs well with savory dishes.

• Macro breakdown: A list of calories, carbs, protein, and fat amounts in a serving.

Why I Love This Recipe

• Uses basic pantry ingredients
• Comes together in under an hour
• Keeps well in the fridge or freezer
• Pairs with meats, cheeses, and vegetarian dishes
• Can be canned or frozen for later

Ingredients You’ll Need

Here’s my go-to list for a well-balanced rhubarb chutney. It blends tart, sweet, spice, and just enough bite.

Main Ingredients:

• 4 cups chopped fresh rhubarb (about 1¼ lbs)

• 1 medium red onion, finely diced

• ¾ cup light brown sugar (or coconut sugar for less refined option)

• ½ cup apple cider vinegar

• ½ cup golden raisins (or chopped dried apricots)

• 1 tbsp grated fresh ginger

• 1 tsp mustard seeds

• 1 tsp ground cinnamon

• ½ tsp ground cloves

• ½ tsp salt

• ¼ tsp chili flakes (adjust to taste)

• Zest of 1 orange (optional but recommended)

Step-by-Step Guide: How I Make My Rhubarb Chutney

I like to keep this simple and low-stress. You won’t need special tools—just a pot and patience.

1. Prep the rhubarb:
Wash the stalks well. Trim off any rough ends and slice into ½-inch pieces.

2. Combine ingredients in a pot:
Add everything into a large saucepan. Stir well before placing it over medium heat.

3. Bring to a simmer:
Once bubbling gently, reduce the heat to low. Stir every 5–10 minutes.

4. Cook uncovered for 35–45 minutes:
You’ll see the chutney thicken as the rhubarb breaks down and the flavors meld.

5. Taste and adjust:
Want it spicier? Add more chili. Too sour? A bit more sugar balances it. Trust your palate.

6. Cool and jar it:
Let it cool fully before storing. I use sterilized jars and keep them in the fridge for up to 3 weeks.

Kitchen Notes

• Texture tip: Don’t puree it. Chutney should have visible bits and soft chunks.

• Make it sugar-free? Swap brown sugar for chopped dates or monk fruit sweetener, but you’ll lose some of that sticky glaze texture.

• No raisins? Dried cherries, figs, or chopped dates work fine.

Recipe Facts & Nutritional Overview

Here’s a snapshot of everything you might want to know at a glance. I measured and tested this based on the exact recipe above.

Recipe Overview Table

Nutrient Breakdown (Per 2 Tablespoons)

Serving Suggestions

I use this chutney most often with:

• Cheese boards (goat cheese or brie especially)

• Roast pork or grilled chicken

• Curry dishes needing a fruity lift

• Cold sandwiches—especially turkey or leftover ham

• Sourdough toast with cream cheese for breakfast

Variations: Twist It Your Way

One of the things I love about chutney is how forgiving it is. Once you’ve nailed the base, you can easily adapt the flavor to suit your taste—or the season.

My Favorite Variations

• Spicier Version: Add 1 finely chopped red chili or a dash of cayenne.

• Apple Rhubarb Chutney: Add 1 chopped tart apple for more body and natural sweetness.

• No-Onion Version: Skip the onion and up the ginger and orange zest for a brighter, lighter version.

• Low-Sugar: Use chopped dates or stevia blend in place of some sugar. Just know the texture may be less glossy.

• With Fresh Herbs: Stir in chopped mint or cilantro right at the end for a bright finish.

How Long Does It Last?

I keep mine in an airtight jar in the fridge. Here’s a quick guide:

Note: If you’re not into canning, just stick with refrigeration or freezing.

What Does Rhubarb Chutney Go With?

People usually stick to meat pairings, but here’s a list that’s a little more creative:

Pairing Ideas (Quick List)

• Grilled sausages or chicken skewers

• Aged cheddar, brie, or manchego cheese

• Lentil patties or falafel wraps

• Roasted cauliflower or eggplant

• Pan-fried tofu or tempeh

• Savory oatmeal bowls (yes, it works!)

• Rice and bean bowls for a tangy pop

Final Thoughts: Why This Rhubarb Chutney Works

For me, this chutney does it all—it’s sharp, a little sweet, and deeply comforting. It lasts weeks, makes anything savory sing, and uses up that stack of rhubarb that always seems to arrive in spring.

And more importantly: it’s the kind of recipe that welcomes tweaks. You can make it fiery or mild, fruity or earthy, and it’ll still work.

If you’re new to chutneys, don’t overthink it. Just simmer, taste, and enjoy.

Rhubarb Chutney

This rhubarb chutney is sweet, tangy, and a little spicy—perfect for pairing with meats, cheese, or sandwiches. It’s easy to make with pantry ingredients and keeps well in the fridge for weeks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Course: Condiment, Side Dish

Cuisine: Fusion (British-Indian influence)

Calories: 40

Ingredients Method Notes

Ingredients

  

• 4 cups chopped fresh rhubarb about 1¼ lbs
• 1 medium red onion finely diced
• ¾ cup light brown sugar or coconut sugar
• ½ cup apple cider vinegar
• ½ cup golden raisins or dried apricots
• 1 tbsp grated fresh ginger
• 1 tsp mustard seeds
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp salt
• ¼ tsp chili flakes adjust to taste
• Zest of 1 orange optional

Method

 

1. Wash and slice the rhubarb into ½-inch pieces.
2. Add all ingredients to a medium saucepan. Stir to combine.
3. Bring to a simmer over medium heat. Then reduce to low.
4. Cook uncovered for 35–45 minutes, stirring every 5–10 minutes.
5. Taste and adjust seasoning—add more sugar or chili if needed.
6. Cool and store in a clean jar. Refrigerate once fully cooled.

Notes

• You can use frozen rhubarb, just thaw and drain it first.
• Store in the fridge for up to 3 weeks or freeze for longer.
• Pairs especially well with roasted meats, cheese boards, or curry dishes.
• Optional add-ins: chopped apple, fresh mint, or dried figs for a flavor twist.

FAQ: Rhubarb Chutney Recipe

Q: Do I need to peel rhubarb for chutney?
A: Nope! Just trim the ends and slice. The peel softens while cooking.

Q: Can I use frozen rhubarb?
A: Yes, just thaw it first and drain off excess liquid before cooking.

Q: What vinegar works best?
A: I like apple cider vinegar for its mellow tang, but white wine or balsamic works too.

Q: Is rhubarb chutney sweet or savory?
A: It’s both! The sweetness balances rhubarb’s tartness, while spices keep it savory.

Q: Can I can this chutney for longer shelf life?
A: You can, but be sure to follow proper canning safety guidelines.