I’ll inform you proper now, this simple 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 selfmade 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 all the time thought rhubarb was some kind of tart, purple celery. Then, someday, I used to be watching the Meals Community with my cousin, and I lastly discovered that this stalky purple 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 means that jogs my memory of caponata, with candy raisins and sautéed onions all through.
What Makes This Rhubarb Chutney Onerous 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 filled with taste.
- Fast to make. You may make an ideal rhubarb chutney in underneath 20 minutes on the stovetop. The steps are fast and straightforward. It’s able to serve immediately, or you’ll be able to 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 reward for associates 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 selfmade rhubarb chutney that lasts within the fridge or freezer.
All you want are a number of different simple components to make it occur. See my notes beneath, and scroll right down to the printable recipe card for the complete particulars, adopted by a step-by-step with images.
- Olive Oil – My favourite oil when it comes to its peppery taste. You may substitute any cooking oil you’d like.
- Onion – White or yellow onion works finest right here.
- Rhubarb – Rhubarb appears to be like a bit like purple celery, with a equally fleshy stalk. It’s bitter and lemony when uncooked, and the sweetness comes out whenever you cook 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 combination, like pumpkin pie spice.
- Vinegar – I take advantage of purple 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 means of Could, however if you happen to can’t discover it the place you’re (I had this drawback one yr!), you can also make this chutney with frozen rhubarb as a substitute. Works like a attraction, simply you should definitely thaw it absolutely first.
Continuously Requested Questions
Chutneys use a mix of sugar and vinegar, and so they’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 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 appears to be like a bit runny, you’ll be able to simmer it longer so extra of the liquid reduces. Or, if you happen to favor a thicker chutney, you’ll be able to 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 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 cook 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 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 information is an estimate and offered as courtesy. Values could differ in accordance with the components and instruments used. Please use your most popular dietary calculator for extra detailed information.
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 cook dinner with a picket spoon, because it handles warmth higher, however any spoon or spatula works. Collect your components and observe the steps beneath:
Retailer
- Refrigerate. Let the chutney cool utterly 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.
