I’ll let you know proper now, this straightforward rhubarb chutney is likely one of the greatest stuff you’ll make with a bushel of contemporary spring rhubarb! It’s irresistibly candy, savory, and tangy, with a touch of heat spice.
Serve this home made chutney with every part 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 all the time thought rhubarb was some kind of tart, pink celery. Then, in the future, I used to be watching the Meals Community with my cousin, and I lastly realized that this stalky pink herb had its personal title: Rhubarb. Quick ahead to the current, and after I’m not baking it right into a rhubarb crumble, I’m making rhubarb chutney! This recipe is good and tangy in a manner that jogs my memory of caponata, with candy raisins and sautéed onions all through.
What Makes This Rhubarb Chutney Exhausting to Resist
- Maintain it easy (sunshine). My chutney recipe retains it easy with rhubarb, onion, raisins, and a small handful of approachable components. There’s just a little 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 simple. It’s able to serve immediately, or you possibly can preserve it within the fridge for months!
- Versatile. Serve this rhubarb chutney as a topping for grilled meats, sandwiches, or canapés. It makes an exquisite springtime reward for mates and neighbors, too!
Substances 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 home made rhubarb chutney that lasts within the fridge or freezer.
All you want are a number of different straightforward components to make it occur. See my notes beneath, and scroll all the way down to the printable recipe card for the complete particulars, adopted by a step-by-step with images.
- Olive Oil – My favourite oil by way of its peppery taste. You possibly can 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 cook dinner it.
- Raisins – Should you’re not a fan, skip them or substitute the raisins with currants or dried cranberries.
- Brown Sugar – Mild or darkish brown sugar is ok to make use of. You can too swap in granulated sugar in a pinch. Combining rhubarb with sugar helps to steadiness the tart, bitter style.
- Spices – Floor ginger and cinnamon add just a little heat, like they do in cranberry sauce recipes. You can too 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 normally in season within the US from April by means of Might, however if you happen to can’t discover it the place you’re (I had this drawback one yr!), you can also make this chutney with frozen rhubarb as an alternative. Works like a appeal, simply you should definitely thaw it absolutely first.
Steadily Requested Questions
Chutneys use a mixture of sugar and vinegar, they usually’re much less candy than jam recipes (typically not candy in any respect, just like the mint chutney in my samosa chaat recipe). Together with preserving the components, vinegar brings out the flavour, much 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, if you happen to choose a thicker chutney, you possibly can whisk a small quantity of cornstarch into the vinegar earlier than you add it in.
Straightforward Variations
- Citrus. Add contemporary orange zest or lemon zest together with a spoonful of juice to the chutney whereas it simmers.
- Extra spices. Do that recipe with nutmeg, cloves, or allspice.
- Sweeteners. Swap the sugar for maple syrup or honey for a unique taste profile.
- Herbs. Strive including contemporary chopped basil, mint, thyme, or rosemary.
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Sauté. Warmth oil over medium warmth. Add onion and cook 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 data is an estimate and offered as courtesy. Values might range in keeping with the components and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
Find out how to Make Rhubarb Chutney
Should you personal a spoon and a saucepan, making chutney actually couldn’t be simpler or faster to make. I prefer to cook dinner with a picket spoon, because it handles warmth higher, however any spoon or spatula works. Collect your components and comply with the steps beneath:
Find out how to Retailer
- Refrigerate. Let the chutney cool utterly 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 can too freeze this chutney for as much as 2 months and thaw it within the fridge for serving.
