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Rhubarb Chutney Recipe

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.