I’ll let you know proper now, this straightforward rhubarb chutney is without doubt one of 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 kind of tart, pink celery. Then, someday, I used to be watching the Meals Community with my cousin, and I lastly discovered that this stalky pink herb had its personal title: 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 manner that jogs my memory of caponata, with candy raisins and sautéed onions all through.
What Makes This Rhubarb Chutney Exhausting to Resist
- Hold it easy (sunshine). My chutney recipe retains it easy with rhubarb, onion, raisins, and a small handful of approachable components. There’s somewhat zip from vinegar and ginger, tempered with cozy cinnamon and brown sugar. It’s a no-nonsense chutney, however nonetheless filled 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 straight away, or you may maintain 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!
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 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 pictures.
- 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 – Should you’re not a fan, skip them or substitute the raisins with currants or dried cranberries.
- Brown Sugar – Gentle or darkish brown sugar is okay 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 somewhat 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 often in season within the US from April by way of Could, however in case you can’t discover it the place you might be (I had this downside one yr!), you may make this chutney with frozen rhubarb as an alternative. Works like a allure, simply remember to 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 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 seems to be a bit runny, you may simmer it longer so extra of the liquid reduces. Or, in case you favor a thicker chutney, you may whisk a small quantity of cornstarch into the vinegar earlier than you add it in.
Straightforward 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. 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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Cook dinner. Cook 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 differ in keeping with the components and instruments used. Please use your most popular dietary calculator for extra detailed data.
How you can Make Rhubarb Chutney
Should you 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 components and observe the steps beneath:
How you can 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 can too freeze this chutney for as much as 2 months and thaw it within the fridge for serving.
