Rhubarb Chutney

The spicy, sweet and tangy profile of rhubarb chutney will add a boost of flavor and zing to almost any dish. The complex balancing act of heat, spice, sweet and tart will enhance meat, fish and appetizer recipes with elevated layers of flavor. Rhubarb chutney is easy to make and easy to store. On top of that, this recipe is a great solution for managing the bumper crop of rhubarb growing in your garden.

Rhubarb Chutney Ingredients

• Sugar
• Cider vinegar
• Garlic
• Ground ginger
• Ground cumin
• Ground cinnamon
• Crushed red pepper flakes
• Ground cloves
• Rhubarb
• Red onion
• Golden raisins
• Red food coloring (optional)

Directions

Step 1: Make the syrup

Place the sugar, cider vinegar, minced garlic, ground ginger, ground cumin, ground cinnamon, crushed red pepper flakes and ground cloves into a large saucepan and bring it to a boil. Reduce the heat and simmer, uncovered, for about two minutes or until the sugar has dissolved into a syrup.

Step 2: Finish the chutney

Add the coarsely chopped rhubarb, chopped onion and raisins to the saucepan, stirring to incorporate. Continue cooking over medium heat for 5 to 10 minutes, stirring occasionally, until the rhubarb is tender and the mixture has thickened. If desired, mix in the food coloring. Allow the chutney to cool completely and store it in the refrigerator.

Editor’s Tip: Rhubarb breaks down fast, so keep an eye on it while it is simmering to avoid overcooking.

How to Store Rhubarb Chutney

To store rhubarb chutney, allow it to cool to room temperature, then transfer the mixture to an airtight container and place it in the refrigerator. If you’re unsure about how long condiments last, know this chutney will last for up to two months.

Chutney is also a perfect candidate for canning if you’d like it to last for longer than a few months. The same old-fashioned technique your grandmother used is a wonderful way to preserve leftovers, making them shelf-stable and perfect for giving to friends and family.

Rhubarb Chutney Tips

What part of the rhubarb do I use when making chutney?

Rhubarb is an interesting ingredient because it’s more of a vegetable than a fruit, despite how it’s officially classified. Additionally, the large leaves of the rhubarb plant contain a toxin that can make humans and animals sick when consumed in large quantities. However, rhubarb has plenty of health benefits when you eat the totally edible bright red stalks. The red stalks are the only part of the plant used in this chutney recipe. For additional flavor enhancements, try adding different berries, spices or fruit, as in this rhubarb-cherry chutney recipe.

Why is it called rhubarb chutney?

Chutney is a savory condiment of Indian origin that is made using fruits or vegetables, vinegar and spices. It’s similar to relish, but typically thicker and chunkier. The purpose of chutney is to enhance or complement a dish. While chutney’s roots are in India, the sweet and sour flavors have become popular in countries around the globe, including Great Britain and South Africa, among others.

What are some ways to use rhubarb chutney?

This chutney is delicious when served with grilled pork or smoked turkey as a springtime substitute for cranberry sauce. Toast some baguette slices, spread with goat cheese and add a dollop of rhubarb chutney for an incredible snack or quick appetizer. Chutney would make a fantastic addition to a charcuterie board as well. Get creative and you’ll find a regular spot for it at the table for breakfast, lunch and dinner.