Rhubarb Chutney

The spicy, sweet and tangy profile of rhubarb chutney is a complex balancing act that will add a boost of flavor and zing to almost any dish. We love it on rhubarb bruschetta with goat cheese and pistachios, but it can enhance meat, fish and appetizer recipes, too. Rhubarb chutney is easy to make and easy to store. On top of that, it’s a great way to manage the bumper crop of rhubarb growing in your garden.

Rhubarb Chutney Ingredients

• Sugar: Granulated sugar sweetens the chutney and breaks down the rhubarb. You can use brown sugar in a pinch.
• Cider vinegar: Apple cider vinegar adds tang, preventing the rhubarb chutney from becoming too sweet. Chutney is more for savory dishes than for sweet ones, so you want it to lean savory overall with a hint of sweetness.
• Garlic: There are a few ways to peel garlic effectively, but my favorite is to use the side of the knife blade. It’s the most efficient method and doesn’t dirty up any extra dishes.
• Spices: We flavor the rhubarb chutney with heady, warming spices like zippy ginger, earthy cumin, sweet cinnamon, spicy red pepper flakes and woody cloves.
• Rhubarb: Finally seeing rhubarb pop up at the grocery store, at the farmers market or in your backyard? Before you buy or harvest rhubarb, make sure the stalks are firm, bruise-free and lustrous. Oh, and rhubarb’s leaves are poisonous, so throw those away!
• Red onion: This type of onion is the most pungent, which is what you want in the chutney. Yellow or white onions would get lost behind the spices, vinegar and sugar, so use red onion.
• Golden raisins: Plump golden raisins add chew and pops of sweetness to the chutney.
• Red food coloring (optional): Red food coloring is totally optional here, but it’s a nice addition if you want to amplify rhubarb’s pink hue. I use this trick if I’m using green rhubarb.

Directions

Step 1: Make the syrup

In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring the mixture to a boil. Reduce the heat and simmer the mixture, uncovered, until the sugar is dissolved, about two minutes.

Step 2: Finish the chutney

Add the rhubarb, onion and raisins to the saucepan, and stir to incorporate them. Cook and stir the mixture over medium heat until the rhubarb is tender and the mixture is slightly thickened, 5 to 10 minutes. Stir in food coloring if desired. Cool the chutney completely, and store it in the refrigerator.

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

How to Use Rhubarb Chutney

Use rhubarb chutney for savory rhubarb recipes like pork chops with rhubarb or Dijon-rubbed pork with rhubarb sauce. This chutney is also delicious when served with grilled chicken or smoked turkey, making it a springtime substitute for cranberry sauce. Toast some baguette slices, spread them with goat cheese and add a dollop of rhubarb chutney on top for a quick snack or appetizer. Chutney would make a great addition to a charcuterie board as well, served with goat cheese, brie, white cheddar and blue cheese. Get creative, and you’ll find a regular spot for it at the table for breakfast, lunch and dinner.

How to Store Rhubarb Chutney

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

Can you make rhubarb chutney ahead of time?

Yes, you can make rhubarb chutney well ahead of serving. Chutney is a perfect candidate for canning, so it can 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. However, it’s best to use tested recipes (like these vintage canning recipes), and we have not tested this chutney recipe for canning.

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 its informal classification. The rhubarb plant’s large leaves contain a toxin that can make humans and animals sick when consumed in large quantities, so those should be avoided. However, rhubarb has plenty of health benefits when you eat the edible stalks. The stalks are the only part of the plant used in this chutney recipe. For other flavor enhancements, try adding different berries, spices or fruit, as in this rhubarb-cherry chutney recipe.

Why is it called chutney?

The name “chutney” comes from the Hindi caṭnī or Urdu chaṭnī, which both mean to “lick” or “taste.” It refers to a savory condiment made with fruits or vegetables, plus vinegar and spices. It’s similar to relish, but typically thicker and chunkier. The English spelling came about at the end of the 18th century, when the British East India Company controlled large parts of the Indian subcontinent.

How can you make rhubarb chutney thicker?

You can make rhubarb chutney thicker by continuing to cook and reduce it. Stir the mixture every now and again so it cooks down evenly, and do so gently to preserve the chunky consistency. Over-stirring will result in a chutney that’s closer to a puree.