Easy Rhubarb Chutney Recipe
This rhubarb chutney is a quick, one-pot condiment bursting with tangy, sweet, and warmly spiced flavors. Perfect for pairing with cheese, meats, and sandwiches, it makes a simple meal special with minimal effort.
Equipment
- Wide non-reactive pot
- Spatula
Ingredients
Rhubarb
- 1 1/2 cups rhubarb
Onion or Shallot
- 1/4 cup onion (or shallot)
Fresh ginger
- 1 teaspoon fresh ginger, finely diced
Sugar
- 1/4 cup sugar
Apple cider vinegar
- 3 tablespoons apple cider vinegar
Orange zest
- 1/2 orange zest (from 1/2 orange)
Orange juice
- 3 tablespoons orange juice (approx 1/2 orange)
Raisins or dried tart cherries
- 2 tablespoons raisins or dried tart cherries
Cinnamon
- 1/4 teaspoon cinnamon
Allspice
- 1/4 teaspoon allspice
Instructions
Preparation
- Cut rhubarb into 1/3 to 1/2 inch slices; finely dice onion and mince ginger.
Combine Ingredients
- Put all ingredients in a wide, non-reactive pot.
Simmer
- Heat mixture over medium heat until it simmers gently.
Cook
- Simmer for about 10 minutes, stirring occasionally, until thickened but pieces remain.
Cool and Store
- Cool to room temperature, then refrigerate for a day before serving.
Notes
Use a wide pot for faster evaporation and a better texture. Stir gently to keep rhubarb pieces intact. If chutney is too runny, simmer a few minutes longer. The chutney improves in flavor after resting a day. Substitute shallot for onion, or dried tart cherries for raisins for different flavors.