I’ll inform you proper now, this simple rhubarb chutney is among the finest stuff 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 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, crimson celery. Then, at some point, I used to be watching the Meals Community with my cousin, and I lastly discovered that this stalky crimson herb had its personal title: Rhubarb. Quick ahead to the current, and after I’m not baking it right into a rhubarb crumble, I’m making rhubarb chutney! This recipe is good and tangy in a manner that jogs my memory of caponata, with candy raisins and sautéed onions all through.
What Makes This Rhubarb Chutney Exhausting to Resist
- Maintain it easy (sunshine). My chutney recipe retains it easy with rhubarb, onion, raisins, and a small handful of approachable substances. There’s a little 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 may 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 mates 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 selfmade rhubarb chutney that lasts within the fridge or freezer.
All you want are just a few different simple substances to make it occur. See my notes under, and scroll all the way down to the printable recipe card for the complete particulars, adopted by a step-by-step with photographs.
- Olive Oil – My favourite oil when it comes to its peppery taste. You’ll be able to substitute any cooking oil you’d like.
- Onion – White or yellow onion works finest right here.
- Rhubarb – Rhubarb seems to be a bit like crimson celery, with a equally fleshy stalk. It’s bitter and lemony when uncooked, and the sweetness comes out once you prepare dinner it.
- Raisins – In the event you’re not a fan, skip them or substitute the raisins with currants or dried cranberries.
- Brown Sugar – Gentle or darkish brown sugar is ok to make use of. You too can 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 little bit heat, like they do in cranberry sauce recipes. You too can use nutmeg, or a mixture, like pumpkin pie spice.
- Vinegar – I exploit crimson 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 for those who can’t discover it the place you’re (I had this drawback one 12 months!), you may make this chutney with frozen rhubarb as a substitute. Works like a attraction, simply remember to thaw it absolutely first.
Incessantly Requested Questions
Chutneys use a mixture 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 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 seems to be a bit runny, you may simmer it longer so extra of the liquid reduces. Or, for those who favor a thicker chutney, you may whisk a small quantity of cornstarch into the vinegar earlier than you add it in.
Simple 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 unique 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 prepare 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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Prepare dinner. Prepare 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 range in response to the substances and instruments used. Please use your most popular dietary calculator for extra detailed information.
Tips on how to Make Rhubarb Chutney
In the event you personal a spoon and a saucepan, making chutney actually couldn’t be simpler or faster to make. I prefer to prepare dinner with a wood spoon, because it handles warmth higher, however any spoon or spatula works. Collect your substances and comply with the steps under:
Tips on how to 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. You too can freeze this chutney for as much as 2 months and thaw it within the fridge for serving.
