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I’ll tell you right now, this easy rhubarb chutney is one of the best things you’ll make with a bushel of fresh spring rhubarb! It’s irresistibly sweet, savory, and tangy, with a hint of warm spice.
Serve this homemade chutney with everything from air fryer pork chops and pork roast to toasted bread and samosas. It’s as versatile as it is tasty.
As a kid, I always thought rhubarb was some sort of tart, red celery. Then, one day, I was watching the Food Network with my cousin, and I finally learned that this stalky red herb had its own name: Rhubarb. Fast forward to the present, and when I’m not baking it into a rhubarb crumble, I’m making rhubarb chutney! This recipe is sweet and tangy in a way that reminds me of caponata, with sweet raisins and sautéed onions throughout.
What Makes This Rhubarb Chutney Hard to Resist
- Keep it simple (sunshine). My chutney recipe keeps it simple with rhubarb, onion, raisins, and a small handful of approachable ingredients. There’s a little zip from vinegar and ginger, tempered with cozy cinnamon and brown sugar. It’s a no-nonsense chutney, but still full of flavor.
- Quick to make. You can make a perfect rhubarb chutney in under 20 minutes on the stovetop. The steps are quick and easy. It’s ready to serve right away, or you can keep it in the fridge for months!
- Versatile. Serve this rhubarb chutney as a topping for grilled meats, sandwiches, or canapés. It makes a wonderful springtime gift for friends and neighbors, too!
Ingredients You’ll Need
As soon as rhubarb season hits, I’m on the hunt for the freshest stock at my local farm stalls. It pays off, as I’ll turn it into a BIG batch of homemade rhubarb chutney that lasts in the fridge or freezer.
All you need are a few other easy ingredients to make it happen. See my notes below, and scroll down to the printable recipe card for the full details, followed by a step-by-step with photos.
- Olive Oil – My favorite oil in terms of its peppery flavor. You can substitute any cooking oil you’d like.
- Onion – White or yellow onion works best here.
- Rhubarb – Rhubarb looks a bit like red celery, with a similarly fleshy stalk. It’s sour and lemony when raw, and the sweetness comes out when you cook it.
- Raisins – If you’re not a fan, skip them or substitute the raisins with currants or dried cranberries.
- Brown Sugar – Light or dark brown sugar is fine to use. You can also swap in granulated sugar in a pinch. Combining rhubarb with sugar helps to balance the tart, sour taste.
- Spices – Ground ginger and cinnamon add a little warmth, like they do in cranberry sauce recipes. You can also use nutmeg, or a mix, like pumpkin pie spice.
- Vinegar – I use red wine vinegar, but any good-quality white wine vinegar, apple cider vinegar, or malt vinegar also works.
If Needed, Use Frozen Rhubarb
Rhubarb is usually in season in the US from April through May, but if you can’t find it where you are (I had this problem one year!), you can make this chutney with frozen rhubarb instead. Works like a charm, just be sure to thaw it fully first.
Frequently Asked Questions
Chutneys use a combination of sugar and vinegar, and they’re less sweet than jam recipes (sometimes not sweet at all, like the mint chutney in my samosa chaat recipe). Along with preserving the ingredients, vinegar brings out the flavor, similar to chimichurri or salsa verde. There are so many ways to flavor chutney recipes, but this version with ginger and cinnamon is my favorite.
As the rhubarb breaks down, it releases more liquid. If your chutney still looks a bit runny, you can simmer it longer so more of the liquid reduces. Or, if you prefer a thicker chutney, you can whisk a small amount of cornstarch into the vinegar before you add it in.
Easy Variations
- Citrus. Add fresh orange zest or lemon zest along with a spoonful of juice to the chutney while it simmers.
- More spices. Try this recipe with nutmeg, cloves, or allspice.
- Sweeteners. Swap the sugar for maple syrup or honey for a different flavor profile.
- Herbs. Try adding fresh chopped basil, mint, thyme, or rosemary.
What Goes Well With Rhubarb Chutney?
Sweet-tangy rhubarb chutney pairs well with so many dishes! I love it with grilled pork tenderloin or oven-baked pork chops, and it’s also great on these pan-seared tomahawk pork chops. Otherwise, I’ll slather it on toast or serve it with creamy cheeses, like baked brie and crostini. You can even add your chutney to sandwiches, like grilled cheese!
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Rhubarb Chutney
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 pound rhubarb, cut into 1/2-inch pieces
- ½ cup raisins
- ¼ cup packed light brown sugar
- ⅛ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 tablespoon red wine vinegar
Instructions
- Sauté. Heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Add the rhubarb. Mix in the rhubarb, raisins, sugar, ginger, and cinnamon.
- Cook. Cook over medium heat, stirring occasionally, for about 6 minutes, or until rhubarb begins to break down.
- Make it tangy. Stir in the vinegar and remove from the heat to store or serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Rhubarb Chutney
If you own a spoon and a saucepan, making chutney really couldn’t be easier or quicker to make. I like to cook with a wooden spoon, as it handles heat better, but any spoon or spatula works. Gather your ingredients and follow the steps below:
- Sauté. Start by adding the onions to a skillet or saucepan with olive oil. Cook over medium heat, stirring, so that the onions soften.
- Add the rhubarb. Stir in the chopped rhubarb, raisins, sugar, and spices. Let that simmer and macerate for another 5-6 minutes.
- Make it tangy. Lastly, stir in the vinegar and take the pot off the heat for serving.
How to Store
- Refrigerate. Let the chutney cool completely and seal it in a glass jar or an airtight container. Properly stored, it keeps in the refrigerator for up to 2 weeks.
- Freeze. You can also freeze this chutney for up to 2 months and thaw it in the fridge for serving.
You got me to put rhubarb on my grocery list for the first time….
I completely get sucked into Food Network all the time, sometimes even if I don’t like a show, I leave it on….crazy! The chutney looks wonderful, now I have something to do with my extra rhubarb!
I have never used rhubarb before but this has definitely intrigued me. Red celery… how cute!
Chutney and Rhubarb two of my favorite things
Arrrrgh… Kate!!! I have been wanting to try a rhubarb chutney all spring and finally gave up looking for a recipe. This morning, I cooked up the last of my rhubarb with some blueberries and strawberries to mix with yogurt and ice cream or put in smoothies. I wish I had seen this before I did that. I would have given it a try. hmmmph. I will have to remember this for next spring.
red celery…. funny – love this idea using rhubarb as a base for chutney
I’m dreading the June FFwD recipe that calls for rhubarb because I’ve never seen it here in Puerto Rico. Between your chutney and all those strawberry/rhubarb pie recipes I’m super curious.
yummy looking chutney we make a different chutney with rhubarb can’t wait for it so I can make some hope it will be in season soon
cheers
This is a lovely recipe. I normally put my supply of rhubarb into cake or crumble but I shall save some to try this out.
can totally relate to the red celery thing hehe