Easy Rhubarb Chutney
This Rhubarb Chutney is so easy to make and is a delicious blend of tangy, sweet, savory, and spicy flavors. This versatile condiment pairs well with a variety of dishes, from crackers and cheese to curry and rice, as well as grilled or roasted meats and vegetables.
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Tart and tangy rhubarb is popular for its pairing with strawberries in sweet pies and galettes. As rhubarb season comes to an end, if you happen to have some extra rhubarb lying around, I urge you to try out this easy rhubarb chutney recipe.
This great recipe unites the tart and tangy flavor of rhubarb with sweet, savory, and spicy ingredients.
This rhubarb chutney is a small batch recipe that results in about 1 cup of chutney that is gluten-free, dairy-free, and refined sugar-free. This is a quick recipe, which means you can have a unique and tasty condiment ready in about 17 minutes.
What are the ingredients needed to make this rhubarb chutney?
You will need the following 8 main ingredients and the optional 4 spices:
- Oil
I used avocado oil. However, any mild-flavored oil would work in this recipe. - Rhubarb
I found some rhubarb stalks in the produce section at Kroger’s. - Onion
Fresh onion adds a hint of sweetness and savoriness to this dish. While I used a red onion, a yellow onion would work as well. - Fresh GInger
Usually, fresh ginger can be found in the non-refrigerated area of the produce section at most grocery stores. Fresh ginger can be substituted for peeled and chopped ginger that can be found in the produce section of most grocery stores. - Garlic Cloves
Fresh garlic adds so much subtle flavor to this dish. It can be replaced with peeled and chopped garlic that can be found in the produce section of most grocery stores. - Red Wine Vinegar
The acidity of vinegar, when combined with the tartness of rhubarb and a sweetener, results in a condiment with a complex blend of flavors. I used red wine vinegar in this recipe. However, apple cider vinegar could be used instead. - Zero Calorie Sweetener
I used this zero-calorie sweetener as I was making this chutney to share with my mom, who is watching her refined sugar intake. However, if you are not on a low-sugar diet, brown sugar or honey would work very well in this recipe. - Cayenne
I used a little bit of cayenne to add some heat and balance out the sweet and tangy flavors. - Smoked Paprika
This just added another level of flavor. However, it can be left out if you do not have any on hand. - Coriander
Another spice that makes this chutney aromatic and warm. And, like the paprika, it can be left out as well. - Cinnamon
Ground cinnamon adds a lovely depth of flavor. - Cloves
Ground cloves is optional as well.
You will also need some salt and black pepper to taste.
How do you make this rhubarb chutney recipe?
This recipe is so easy and quick to make. I think the hardest part is prepping the ingredients.
With that said, start by peeling and chopping the onion, ginger, and garlic.
Then, rinse off the rhubarb and chop it up.
Add the oil to a pan that is set over a stovetop that is set to medium heat.
Add the chopped onion, ginger, and garlic and sauté for about 5 – 7 minutes or until the onion is translucent and fragrant.
Then add in the chopped rhubarb, red wine vinegar, sweetener, cayenne, coriander, smoked paprika, cinnamon, and cloves and stir well.
Then, cover the pan.
Lower the heat to medium-low and let this rhubarb mixture simmer for about 10 minutes.
Remove from the heat, uncover, and let cool and enjoy!
Recipe Note:
This chutney does not need to be blended as the rhubarb disintegrates as it is cooked.
Serving suggestions
This rhubarb chutney pairs well with crackers and cheddar cheese, brie, or goat cheese, making it a great addition to a charcuterie platter.
It is also delicious smeared on toast and/or crispbread, and topped with eggs, for breakfast. And, it can also be part of an appetizer course when served with some veggie puffs or potato baskets.
Slather your favorite burger with some of this easy rhubarb chutney. Or, serve it with grilled chicken or roasted pork chops.
It is also a delicious accompaniment to a roti and/or rice and curry dinner.
Storage
This rhubarb chutney should be stored in an airtight container in the refrigerator. It usually lasts about 10 days to 2 weeks, and usually tends to taste better at day 3 than it did on day 1.
Love chutney?
Then here are a few more chutney recipes you might enjoy:
Plum chutney,
Easy Pear Chutney,
Fig Chutney
Easy Purple Sweet Potato Chutney,
Tomato chutney,
Cherry chutney,
Easy cranberry apple chutney,
And, a reader favorite, this Mango Chutney.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 1 Rhubarb stalk (when chopped, 1 cup approx.)
- 2 tbsp. avocado oil
- 1/2 of a large Red onion (3/4 cup when chopped)
- 1/2 inch Ginger chunk 1 tbsp. approx.
- 2 cloves garlic 2 tsp chopped
- 2 tbsp. red wine vinegar
- 1/3 cup sweetener or honey or brown sugar (add a couple more tablespoons of brown sugar or honey for taste)
- 1/2 tsp cayenne
- 1/2 tsp smoked paprika
- 3/4 tsp coriander
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- Salt and black pepper to taste.
Instructions
- Start by peeling and chopping the onion, ginger, and garlic.
- Then, rinse off the rhubarb and chop it up.
- Add the oil to a large pan that is set over a stove top set to medium heat.
- Add in the chopped onion, ginger, and garlic and sauté for about 5 – 7 minutes or until the onion is translucent and fragrant.
- Then add in the chopped rhubarb, red wine vinegar, zero-calorie sweetener (or honey or brown sugar), cayenne, coriander, smoked paprika, cinnamon, and cloves and stir well.
- Then, cover the pan.
- Lower the heat to medium-low and let this rhubarb mixture simmer for about 10 minutes.
- Remove from the heat, uncover, and add salt and pepper to taste. If the chutney is too tart, add in about a tablespoon or two of zero-calorie sweetener, honey or brown sugar.
- Let cool and enjoy!
I have never had a rhubarb chutney…looks fantastic and I bet super yummy with some vintage cheese.
I have a few stalks of rhubarb and I am looking forward to trying this chutney. We love your mango chutney too!