Rhubarb Chutney
Rhubarb Chutney is packed with a mix of sweet, tangy, and spicy flavours. It’s simple to make and a the perfect addition to your meals.
Why should I make Rhubarb Chutney?
There’s nothing quite like making something from scratch. This chutney is an adaptation of family recipe that came from my husband’s cousin. And with homemade chutney, you’re in charge of all the ingredients. You can tweak the recipe to suit your taste, whether you like it sweeter, spicier, or with an extra tang.
Rhubarb Chutney is a great accompaniment for your meals. Whether you’re enjoying cold meats, grilled foods, or a nice cheese platter, it will add a burst of flavour that takes your dish to the next level.
What is Chutney?
Chutney is a flavourful condiment originating from South Asia, traditionally made by blending fruits, vegetables, and aromatic spices with vinegar, sugar, and sometimes chillies. The result is a tangy, sweet, or spicy relish that adds zest to dishes ranging from curries to sandwiches.
What ingredients do I need to make Rhubarb Chutney?
This is a simple recipe that uses everyday ingredients that you are likely to have in your larder. Here is what you need:
- Onions
- Vinegar
- Rhubarb
- Sultanas
- Sugar
- Salt
- Pepper
- Cutty Powder
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What is rhubarb?
Rhubarb is actually a vegetable that is mainly served as a fruit. I know it seems strange but tomatoes are a fruit and we serve them as a vegetable, so perhaps it’s really not quite so strange after all!
Rhubarb has edible pink, red, or pale green stems and large dark green leaves. It has a tart flavour and is really too sharp to eat raw, but combine it with sugar and other ingredients and it has a delicious tangy taste.
Can I use frozen rhubarb to make Rhubarb Chutney?
Yes, rhubarb freezes really well. Just add it to the vinegar from frozen, you may need to cook it for a little longer, but it thaws quickly.
What kind of vinegar should I use?
I like to use malt vinegar for this chutney. You can choose to use white (clear) malt vinegar or brown malt vinegar, I have used brown malt vinegar for this recipe. Please check the bottle so that you are sure that you are buying vinegar and not ‘non-brewed condiment’ which is often used to season food like fish and chips.
What are sultanas?
Sultanas are a type of dried grape, much like raisins and currants, but with some distinct differences. Sultanas have a distinctive golden colour, and they are typically made from seedless green grapes.
Can I substitute raisins for sultanas?
If you don’t have sultanas then you can certainly use raisins, they will add a similar level of sweetness.
What kind of sugar should I use for Rhubarb Chutney?
I use standard white granulated sugar for Rhubarb Chutney. It is also nice made with soft brown sugar which will add a slightly caramelised flavour to the chutney.
What is curry powder?
Curry powder is generally a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper, and can be bought in mild, medium or hot strengths.
And it is a much loved but rather inauthentic British attempt to recreate the masala that Indian cooks us in their dishes. However, it is a quick and easy way to add spice to any recipe.
Can I make my own curry powder?
If you can’t find ready-made curry powder then there are a number of recipes available online to make your own. Try this recipe from The Curry Guy.
Is this chutney spicy?
This rhubarb chutney is spiced rather than spicy. I use a medium curry powder which gives a lot of flavour but very little heat. If you want to make it more spicy then add some chilli powder, if you prefer a milder taste then use a mild curry powder.
How should I store Rhubarb Chutney?
Chutney should be stored in sterilised glass jars and sealed with a wax disc and either a screw on lid or a cellophane cover that is kept in place with an elastic band.
How long can I keep the chutney?
If you keep the chutney in sealed sterilised jars in a cool dark place, then the it will keep for up to a year. Once opened keep the chutney in the fridge and use within 3 months.
How soon can I serve the chutney?
Most homemade chutney improves after two to three months as the flavours combine. You can eat this chutney immediately, but it mayl be a little sharp as the vinegar won’t have mellowed. After one month the chutney will have a more balanced flavour and it will improve even more after 3 months.
How do I sterlise the jam jars?
Find out why you should sterilise your glass jars and about the different methods you can use to sterilise bottles and jars in this article.
Can I increase the quantities and make more chutney?
Yes, you can easily double the quantities if you want to make more chutney. I wouldn’t recommend increasing it further as the chutney may stick to the bottom of your pan.
Vegetarian
This recipe is suitable for vegetarians and vegans.
Gluten Free
There are no wheat products in this recipe, and it is suitable for a GF diet. As always you should check every ingredient, particularly the curry powder, to ensure that it meets your dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Rhubarb Chutney?
This delicious chutney is very versatile and can be served in many different ways:
- Serve as part of a cheeseboard or charcuterie plate. The chutney goes particularly well with strong cheddar, crumbly Wensleydale or a sweet cream cheese.
- Rhubarb Chutney will enhance your cold meat or cheese sandwich with a sweet and tangy contrast.
- Chutney makes a great topping or side for grilled or roasted meats.
- Enjoy Rhubarb Chutney with alongside curries in the classic manner.
- Add a spoonful of chutney to a soup or stew to add a bright and fresh flavour.
A Thoughtful Homemade Gift
Looking for a gift idea that’s unique and from the heart? A jar of homemade Rhubarb Chutney is a lovely way to share something delicious with family and friends. Dress up the jar, and you’ve got a present that’s as charming as it is tasty.
MORE CHUTNEY RECIPES
RHUBARB CHUTNEY
Equipment
- weighing scales
- Sharp knife
- chopping board
- measuring jug
- Measuring spoons
Ingredients
- 450 g (2½ cups) onions
- 150 ml (¼ pt) malt vinegar
- 1 kg (2 lb) rhubarb
- 225 g (1½ cups) sultanas
- 650 g (3 cups) granulated sugar
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp curry powder
Instructions
- Peel and chop 450 g (2½ cups) of onions.
- Put in a large saucepan with 150 ml (¼ pint) malt vinegar. Bring to a simmer and simmer gently for 10 minutes.
- Wash 1kg (2 lb) rhubarb and cut into 3 cm/½ in pieces.
- Add the rhubarb, 650 g (3 cups) granulated sugar, 225 g (1½ cups) sultanas, ½ tsp salt, ¼ tsp pepper and 1 tbsp curry powder to the pan.
- Stir over a low heat until the sugar is dissolved.
- Simmer, stirring occasionally until the chutney has the consistency of thick jam. You should be able to draw a spoon through the chutney and the trail will remain.
- Ladle the chutney into sterilised jars and seal.
- Serve with cold meats, grilled meat or cheese.
- Note: Although you can eat it straight away, Rhubarb Chutney is best left for at least six week to 3 months to mature and lose the sharp taste of vinegar.
Loved the curry undertones with this one, paired perfectly with the rhubarb!
I love chutney and rhubarb so had to try your recipe. This is the perfect balance of sweet, sour and spicy.
Happy to hear you are enjoying the rhubarb chutney.
Had a go with this and tried a bit as a taster. Understanding that once the vinegar dies down it will mature to being even better than it already is. Lovely recipe – Thank You.
Thanks for letting me know, Geoff. I always have to try a little bit of chutney too!
Absolutely lovely recipe and will be my go to Rhubarb chutney recipe from now on. it’s a really nice mix of sweetness, gentle spiciness and tartness from the rhubarb. Love it!
Thanks so much for letting me know, Ella. It’s a tried and tested recipe that delivers every time.
I had an early crop of rhubarb and last year it went to waste, so I decided to use it with your chutney recipe. I added a few extra spices ( cardamom, cayenne, ginger ), and even tasting it almost straight from the saucepan, it’s delicious. Thank you for sharing your recipe.
Thanks, good to hear you are enjoying the rhubarb chutney.