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When you think of ways to use rhubarb, Rhubarb Chutney might not immediately come to mind: but after trying this recipe, it will every time! Packed with warm flavors, this tangy, refreshing rhubarb pickle makes a great condiment for everything from slathering on biscuits to serving with an entree of pork chops or chicken. Best of all, it's ready in 15 minutes.
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Rhubarb Pickle
After making my rhubarb sauce recipe for the first time and loving it, I knew I had to find a way to use this tasty, tart vegetable for savory dishes, too. What better way than with a pickled rhubarb chutney?
As a condiment for so many dishes, there is nothing I love more than a good chutney recipe. Chutney is one of my favorite pairings for curry and rice, and I've always wanted to try making my own.
Let me tell you, rhubarb chutney is a keeper! It has a delicious warm flavor to it, thanks to a blend of cinnamon, allspice, and raisins. The sugar cuts the naturally tart and tangy flavor of the rhubarb, while the onion, ginger, and vinegar add the extra savory boost it needs to really shine as a chutney.
I guarantee you'll love this rhubarb relish as much as I do! Give it a try and use it for everything from pork chops and chicken to curry, turkey burgers, and bruschetta.
Rhubarb Chutney Recipe Ingredients
- Rhubarb, fresh or frozen
- Sugar
- Apple cider vinegar
- Orange juice
- Orange zest
- Raisins, or dried tart cherries
- Onion, or shallot
- Fresh ginger
- Cinnamon
- Allspice
How to Make Chutney with Rhubarb
- Chop rhubarb evenly into ½-inch slices. Finely dice onion and mince ginger.
- Place all ingredients in a wide, non-reactive pot* on the stove, and bring the mixture to a simmer.
- Simmer for 10 minutes or until the mixture thickens, stirring occasionally. Be careful not to break down the chunks too much.
- When ready, the liquid of the mixture will cling thickly to the back of your spoon.
Rhubarb Relish Tips
- Use a non-reactive pot, such as a ceramic, stainless steel, glass, or enamel-coated metal pot, for this recipe. Reactive pots will change the flavor of the chutney; for example, an aluminum pot may leave traces of a tinny flavor.
- For the perfect chutney texture, don't break down the rhubarb and onions too much as they cook. Let them get nice and chunky!
- You can use regular raisins or golden raisins according to your preference.
- You can also use dried tart cherries instead of raisins altogether.
- Light brown sugar can be used in place of white sugar.
- Red or white onion works best in this rhubarb chutney recipe. You can also use shallot.
- Use fresh ginger for best flavor. However, you can also use pre-minced ginger.
- Make spicy rhubarb chutney by adding 1 teaspoon red pepper flakes.
Condiment Recipes
Rhubarb Chutney FAQ
Rhubarb chutney is a type of chutney made using fresh or frozen rhubarb and typical chutney ingredients such as onion and ginger. Chutney is an Indian condiment that comes in many varieties and is used in savory dishes, such as an accompaniment for curry or rice.
Freeze rhubarb chutney by first allowing it to cool, then adding it to an airtight container or zip-lock freezer bag. Store for up to 1 year.
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📖 Recipe
Rhubarb Chutney
Ingredients
- 1.5 cups rhubarb
- ¼ cup sugar
- 3 Tablespoons apple cider vinegar
- ½ orange juiced and zested
- 2 Tablespoons raisins or dried tart cherries
- ¼ cup onion or 1 shallot
- 1 teaspoon fresh ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
Instructions
- Chop rhubarb evenly into ½-inch slices. Finely dice onion and mince ginger.1.5 cups rhubarb, ¼ cup onion or 1 shallot, 1 teaspoon fresh ginger
- Place all ingredients in a wide, non-reactive pot* on the stove, and bring the mixture to a simmer.1.5 cups rhubarb, ¼ cup sugar, 3 Tablespoons apple cider vinegar, ½ orange juiced and zested, 2 Tablespoons raisins or dried tart cherries, ¼ cup onion or 1 shallot, ¼ teaspoon cinnamon, ¼ teaspoon allspice, 1 teaspoon fresh ginger
- Simmer for 10 minutes or until the mixture thickens, stirring occasionally. Be careful not to break down the chunks too much.
- When ready, the liquid of the mixture will cling thickly to the back of your spoon. Serve immediately or let cool!
Notes
- Use a non-reactive pot, such as a ceramic, stainless steel, glass, or enamel-coated metal pot, for this recipe. Reactive pots will change the flavor of the chutney; for example, an aluminum pot may leave traces of a tinny flavor.
- For the perfect chutney texture, don't break down the rhubarb and onions too much as they cook. Let them get nice and chunky!
- You can use regular raisins or golden raisins according to your preference.
- You can also use dried tart cherries instead of raisins altogether.
- Light brown sugar can be used in place of white sugar.
- Red onion or white onion works best in this rhubarb chutney recipe. You can also use shallot.
- Use fresh ginger for best flavor. However, you can also use pre-minced ginger.
- Make spicy rhubarb chutney by adding 1 teaspoon red pepper flakes.
Nutrition
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