Rhubarb Chutney
Transform tangy rhubarb into a sweet and spicy condiment that you can enjoy both cold and warm. This rhubarb chutney combines tender rhubarb slices with caramelised onions, warming cinnamon, and a kick of sambal oelek for a pleasant heat. It is a fantastic condiment to have on hand for grilled meats, crusty sandwiches, and festive cheeseboards.
Ingredients
|
Rhubarb
|
350 g |
|---|---|
|
Onion
|
1 |
|
Butter
|
2 tbsp |
|
Sugar
|
250 g |
|
Cinnamon stick
|
1 |
|
Sambal oelek
|
1 tsp |
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Mature rhubarb tends to develop firm, string-like fibres that do not break down during cooking. Peel them away before slicing by gently pulling the strings down the length of the stalk. This keeps the chutney soft and spoonable, without any tough bits.
If the chutney is too runny after simmering, mix 1 teaspoon of cornflour or arrowroot with 1–2 tablespoons of cold water to form a smooth paste. Stir it in gradually at the end, then let it cook for a minute or two until the mixture thickens.
The flavours continue to develop after cooking, so prepare the rhubarb chutney a day or two before you plan to use it for a fuller, more rounded taste. Let it cool completely, then store it in a clean, airtight container or jar in the fridge until you are ready to serve.
FAQ: Questions about rhubarb chutney
Got a few things on your mind about our rhubarb chutney recipe? From storage and spice level to using frozen rhubarb, you will find the answers to the most common questions right below.
What is the difference between chutney and jam?
The main difference between a chutney and a jam is the flavour. Chutney is savoury and often made with ingredients like onions, spices, and sometimes chilli. In comparison, jam is primarily made from fruit and sugar, resulting in a smooth, sweet spread.
How spicy is rhubarb chutney?
Rhubarb chutney is mildly spicy, with a direct heat coming from the sambal oelek. The spice level stays subtle and does not overpower the other flavours. Since sambal oelek is added at the end, you can adjust the amount. Use less for a milder version, or add more if you prefer extra heat. If you do not have sambal oelek, you can omit it entirely.
Do I need to peel the rhubarb?
No, you do not need to peel the rhubarb. The skin softens as it cooks and breaks down into the chutney. Only remove any tough, stringy fibres from more mature stalks, as these do not soften during cooking.
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb for the chutney. There is no need to thaw it beforehand; simply add it straight to the saucepan. Keep in mind that frozen rhubarb releases more liquid, so the chutney will need a little extra time to thicken.
How long does rhubarb chutney keep?
Rhubarb chutney keeps well in the fridge for 1–2 weeks when stored in a clean, airtight jar. The sugar content helps extend its shelf life by making it less prone to spoilage. Remember to always use a clean spoon when serving to keep it fresh for longer.
Nutritional values per portion
Energy:
1286 Kcal
| Energy distribution % | Nutritional values per portion | |
|---|---|---|
| Fibre | - | 16.3 g |
| Protein | 0.9 % | 3 g |
| Fat | 17.3 % | 25.2 g |
| Carbohydrates | 81.8 % | 258.6 g |
Enjoy spring's finest crop with a homemade rhubarb chutney
When spring arrives, and rhubarb comes into season, it is usually destined for crumbles, cakes, or sweet compotes. However, the natural tartness of those pink stalks also makes them brilliant for more savoury recipes like this homemade rhubarb chutney. All you need to do is slice the stalks and the onions, then let them simmer away until thick and aromatic. Since it keeps well in the fridge, you will have a delicious, homemade condiment ready to add a sweet-spicy finish to your meals.
A scrumptious mix of sweet, tangy, and spicy flavours
This easy rhubarb chutney boasts a bit of everything – it is sweet, tangy, and has a lovely spicy kick to it. As the rhubarb and onion sauté, they create a tart, sharp base that thickens and becomes jammy once the sugar goes in. The cinnamon stick releases its woody, warm scent as everything simmers, and the sambal oelek offers a steady, mild heat that pleasantly tickles the tongue.
The perfect addition to your meals
Since chutney has roots in Indian cuisine, it feels right at home alongside favourites like butter chicken, saag paneer, and aloo gobi, where a spoonful on the side elevates the rich sauces. Serve it with rice, naan, or chapati, and scoop everything up in one satisfying bite. For a main course, try it alongside grilled whole chicken, pork skewers, or leg of lamb.
It is just as tasty when served on a charcuterie board. The sharp, fruity tang is exactly what you need to go with a piece of mature cheddar, Gruyère, or Comté. With some grapes, olives, salted nuts, and cold cuts scattered around, it makes for a brilliant spread, whether you are entertaining or just snacking.
Adapt your chutney with new ingredients
Give your rhubarb chutney a little upgrade with a few well-chosen ingredients. A splash of apple cider vinegar or lemon juice is an excellent addition, giving the chutney a brighter, fruitier tang.
Build a deeper base by working in a few aromatics during the sautéing step. Garlic offers a punchy sharpness, while freshly grated ginger adds a pungent, fiery warmth that intensifies the heat. Cumin seeds introduce a nutty earthiness, while coriander seeds will round it out with a light citrus spice.
There is also room to bring in more fruit. Green apples keep the tartness in check, strawberries make it sweeter, and peaches or nectarines soften into the chutney with a lighter, fresher sweetness.
After experimenting with your rhubarb chutney, it is worth exploring what else you can make with this versatile ingredient. Our simple rhubarb recipes and rhubarb desserts offer plenty of ideas. You can also browse our rhubarb and strawberry recipes, learn about 7 ways to preserve rhubarb, or get more inspiration on how to cook with rhubarb.
