I’ll let you know proper now, this simple rhubarb chutney is among the finest 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 the whole lot 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, sooner or later, 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 after I’m not baking it right into a rhubarb crumble, I’m making rhubarb chutney! This recipe is nice and tangy in a method that jogs my memory of caponata, with candy raisins and sautéed onions all through.
What Makes This Rhubarb Chutney Arduous 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 a bit 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 may make an ideal rhubarb chutney in underneath 20 minutes on the stovetop. The steps are fast and simple. It’s able to serve instantly, or you may hold 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 present for buddies and neighbors, too!
Elements 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 just a few different simple components to make it occur. See my notes under, and scroll all the way down to the printable recipe card for the complete particulars, adopted by a step-by-step with photographs.
- Olive Oil – My favourite oil by way of its peppery taste. You’ll be able to substitute any cooking oil you’d like.
- Onion – White or yellow onion works finest right here.
- Rhubarb – Rhubarb seems to be a bit like pink celery, with a equally fleshy stalk. It’s bitter and lemony when uncooked, and the sweetness comes out if 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. It’s also possible to swap in granulated sugar in a pinch. Combining rhubarb with sugar helps to stability the tart, bitter style.
- Spices – Floor ginger and cinnamon add a bit heat, like they do in cranberry sauce recipes. It’s also possible to use nutmeg, or a mixture, 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 way of Might, however in case you can’t discover it the place you’re (I had this drawback one 12 months!), you can also make this chutney with frozen rhubarb as a substitute. Works like a appeal, simply you should definitely thaw it totally first.
Often Requested Questions
Chutneys use a mixture 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 components, 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 seems to be a bit runny, you may simmer it longer so extra of the liquid reduces. Or, in case you want a thicker chutney, you may 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 special taste profile.
- Herbs. Attempt 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 often, 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 supplied as courtesy. Values could differ in response to the components and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
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 prefer to prepare dinner with a picket spoon, because it handles warmth higher, however any spoon or spatula works. Collect your components and observe the steps under:
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. It’s also possible to freeze this chutney for as much as 2 months and thaw it within the fridge for serving.
