I’ll let you know proper now, this simple rhubarb chutney is without doubt one of the greatest belongings you’ll make with a bushel of recent spring rhubarb! It’s irresistibly candy, savory, and tangy, with a touch of heat spice.
Serve this do-it-yourself chutney with every little thing from air fryer pork chops and pork roast to toasted bread and samosas. It’s as versatile as it’s tasty.
As a child, I at all times thought rhubarb was some type of tart, pink celery. Then, someday, I used to be watching the Meals Community with my cousin, and I lastly realized that this stalky pink herb had its personal identify: Rhubarb. Quick ahead to the current, and once I’m not baking it right into a rhubarb crumble, I’m making rhubarb chutney! This recipe is good and tangy in a means that jogs my memory of caponata, with candy raisins and sautéed onions all through.
What Makes This Rhubarb Chutney Laborious to Resist
- Maintain it easy (sunshine). My chutney recipe retains it easy with rhubarb, onion, raisins, and a small handful of approachable elements. There’s slightly zip from vinegar and ginger, tempered with cozy cinnamon and brown sugar. It’s a no-nonsense chutney, however nonetheless stuffed with taste.
- Fast to make. You can also make an ideal rhubarb chutney in underneath 20 minutes on the stovetop. The steps are fast and straightforward. It’s able to serve immediately, or you possibly can maintain it within the fridge for months!
- Versatile. Serve this rhubarb chutney as a topping for grilled meats, sandwiches, or canapés. It makes a beautiful springtime reward for mates and neighbors, too!
Components You’ll Want
As quickly as rhubarb season hits, I’m on the hunt for the freshest inventory at my native farm stalls. It pays off, as I’ll flip it right into a BIG batch of do-it-yourself rhubarb chutney that lasts within the fridge or freezer.
All you want are a couple of different simple elements to make it occur. See my notes under, and scroll right down to the printable recipe card for the complete particulars, adopted by a step-by-step with images.
- Olive Oil – My favourite oil when it comes to its peppery taste. You may substitute any cooking oil you’d like.
- Onion – White or yellow onion works greatest right here.
- Rhubarb – Rhubarb appears a bit like pink celery, with a equally fleshy stalk. It’s bitter and lemony when uncooked, and the sweetness comes out while you prepare dinner it.
- Raisins – If you happen to’re not a fan, skip them or substitute the raisins with currants or dried cranberries.
- Brown Sugar – Mild or darkish brown sugar is okay to make use of. You too can swap in granulated sugar in a pinch. Combining rhubarb with sugar helps to steadiness the tart, bitter style.
- Spices – Floor ginger and cinnamon add slightly heat, like they do in cranberry sauce recipes. You too can use nutmeg, or a combination, like pumpkin pie spice.
- Vinegar – I exploit pink wine vinegar, however any good-quality white wine vinegar, apple cider vinegar, or malt vinegar additionally works.
If Wanted, Use Frozen Rhubarb
Rhubarb is often in season within the US from April by Might, however when you can’t discover it the place you might be (I had this drawback one yr!), you may make this chutney with frozen rhubarb as an alternative. Works like a allure, simply you should definitely thaw it absolutely first.
Often Requested Questions
Chutneys use a mix of sugar and vinegar, they usually’re much less candy than jam recipes (generally not candy in any respect, just like the mint chutney in my samosa chaat recipe). Together with preserving the elements, vinegar brings out the flavour, just like chimichurri or salsa verde. There are such a lot of methods to taste chutney recipes, however this model with ginger and cinnamon is my favourite.
Because the rhubarb breaks down, it releases extra liquid. In case your chutney nonetheless appears a bit runny, you possibly can simmer it longer so extra of the liquid reduces. Or, when you want a thicker chutney, you possibly can whisk a small quantity of cornstarch into the vinegar earlier than you add it in.
Simple Variations
- Citrus. Add recent orange zest or lemon zest together with a spoonful of juice to the chutney whereas it simmers.
- Extra spices. Do this recipe with nutmeg, cloves, or allspice.
- Sweeteners. Swap the sugar for maple syrup or honey for a distinct taste profile.
- Herbs. Strive including recent chopped basil, mint, thyme, or rosemary.
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Sauté. Warmth oil over medium warmth. Add onion and prepare dinner till softened, about 5 minutes.
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Add the rhubarb. Combine within the rhubarb, raisins, sugar, ginger, and cinnamon.
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Prepare dinner. Prepare dinner over medium warmth, stirring sometimes, for about 6 minutes, or till rhubarb begins to interrupt down.
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Make it tangy. Stir within the vinegar and take away from the warmth to retailer or serve.
Energy: 204kcal | Carbohydrates: 35g | Protein: 1g | Fats: 7g | Saturated Fats: 1g | Ldl cholesterol: 0mg | Sodium: 15mg | Potassium: 534mg | Fiber: 4g | Sugar: 15g | Vitamin A: 115IU | Vitamin C: 12mg | Calcium: 125mg | Iron: 0.9mg
Dietary information is an estimate and offered as courtesy. Values might fluctuate in keeping with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
Methods to Make Rhubarb Chutney
If you happen to personal a spoon and a saucepan, making chutney actually couldn’t be simpler or faster to make. I wish to prepare dinner with a picket spoon, because it handles warmth higher, however any spoon or spatula works. Collect your elements and observe the steps under:
Methods to Retailer
- Refrigerate. Let the chutney cool fully and seal it in a glass jar or an hermetic container. Correctly saved, it retains within the fridge for as much as 2 weeks.
- Freeze. You too can freeze this chutney for as much as 2 months and thaw it within the fridge for serving.
