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–+ servings
rhubarb chutney up close in a jar

Rhubarb Chutney

Isabel Laessig
Rhubarb Chutney is a warm, easy chutney recipe perfect for making a savory dish out of tangy and delicious rhubarb! Ready in 15 minutes!
4.67 from 3 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine American
Servings 1 cup
Calories 380 kcal

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
    rhubarb chutney ingredients with labels
  • 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
    rhubarb chutney in a pot
  • Simmer for 10 minutes or until the mixture thickens, stirring occasionally. Be careful not to break down the chunks too much.
    rhubarb chutney simmering in a pot
  • When ready, the liquid of the mixture will cling thickly to the back of your spoon. Serve immediately or let cool!
    slices of pork tenderloin topped with rhubarb chutney on a plate next to mashed potatoes

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

Serving: 1servingCalories: 380kcalCarbohydrates: 95gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 21mgPotassium: 1001mgFiber: 8gSugar: 60gVitamin A: 339IUVitamin C: 54mgCalcium: 213mgIron: 2mg
Keyword rhubarb chutney, rhubarb chutney recipe, rhubarb pickle, rhubarb relish
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