I’ll let you know proper now, this straightforward rhubarb chutney is among the greatest belongings 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 little thing 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, sooner or later, 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 nice and tangy in a means that jogs my memory of caponata, with candy raisins and sautéed onions all through.
What Makes This Rhubarb Chutney Onerous to Resist
- Preserve it easy (sunshine). My chutney recipe retains it easy with rhubarb, onion, raisins, and a small handful of approachable substances. 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 filled with taste.
- Fast to make. You can also make an ideal rhubarb chutney in beneath 20 minutes on the stovetop. The steps are fast and straightforward. 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 pals 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 couple of different straightforward substances to make it occur. See my notes beneath, and scroll all the way down to the printable recipe card for the total particulars, adopted by a step-by-step with images.
- Olive Oil – My favourite oil when it comes to 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 – In case 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 even swap in granulated sugar in a pinch. Combining rhubarb with sugar helps to stability the tart, bitter style.
- Spices – Floor ginger and cinnamon add just a little heat, like they do in cranberry sauce recipes. You can even use nutmeg, or a mixture, like pumpkin pie spice.
- Vinegar – I take advantage of 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 way of Could, however in case you can’t discover it the place you’re (I had this downside one yr!), you may make this chutney with frozen rhubarb as a substitute. Works like a appeal, simply make sure to thaw it totally first.
Ceaselessly Requested Questions
Chutneys use a mix 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 substances, 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 appears a bit runny, you possibly can simmer it longer so extra of the liquid reduces. Or, in case you desire 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 distinct taste profile.
- Herbs. Attempt including contemporary chopped basil, mint, thyme, or rosemary.
Pin this now to search out it later
-
Sauté. Warmth oil over medium warmth. Add onion and cook dinner till softened, about 5 minutes.
-
Add the rhubarb. Combine within the rhubarb, raisins, sugar, ginger, and cinnamon.
-
Cook dinner. Cook dinner over medium warmth, stirring often, for about 6 minutes, or till rhubarb begins to interrupt down.
-
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 information is an estimate and offered as courtesy. Values could fluctuate based on the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
The way to Make Rhubarb Chutney
In case you personal a spoon and a saucepan, making chutney actually couldn’t be simpler or faster to make. I wish to cook dinner with a wood spoon, because it handles warmth higher, however any spoon or spatula works. Collect your substances and comply with the steps beneath:
The way to 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 even freeze this chutney for as much as 2 months and thaw it within the fridge for serving.
