I’ll inform you proper now, this simple rhubarb chutney is among the greatest 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 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 form of tart, crimson celery. Then, in the future, I used to be watching the Meals Community with my cousin, and I lastly realized that this stalky crimson herb had its personal identify: 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 approach 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 elements. There’s slightly 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 may hold it within the fridge for months!
- Versatile. Serve this rhubarb chutney as a topping for grilled meats, sandwiches, or canapés. It makes a beautiful 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 elements to make it occur. See my notes beneath, and scroll right 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 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 cook dinner it.
- Raisins – When 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. It’s also possible to swap in granulated sugar in a pinch. Combining rhubarb with sugar helps to steadiness the tart, bitter style.
- Spices – Floor ginger and cinnamon add slightly 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 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 often in season within the US from April by Could, however for those who can’t discover it the place you’re (I had this downside one 12 months!), you may make this chutney with frozen rhubarb as an alternative. Works like a appeal, simply be sure you thaw it totally first.
Often Requested Questions
Chutneys use a mixture 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 elements, 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 desire a thicker chutney, you may 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 distinct taste profile.
- Herbs. Strive 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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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 supplied as courtesy. Values might range in accordance with the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.
The best way to Make Rhubarb Chutney
When you personal a spoon and a saucepan, making chutney actually couldn’t be simpler or faster to make. I prefer to cook dinner with a wood spoon, because it handles warmth higher, however any spoon or spatula works. Collect your elements and observe the steps beneath:
The best 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. It’s also possible to freeze this chutney for as much as 2 months and thaw it within the fridge for serving.
