Easy Homemade Rhubarb Chutney

 An easy recipe for homemade rhubarb chutney. Add it to your sandwiches and baked potatoes or serve it with a pie or savoury pastry.

Rhubarb Chutney

EASY HOMEMADE RHUBARB CHUTNEY


Rhubarb chutney is super easy to make and it tastes great!

It's perfect for perking up your sandwiches, rolls and baked tatties.

It's also a good way to enjoy rhubarb when it's out of season.

Give it a go and see what you think.


Fresh Rhubarb

FRESH RHUBARB


I have to admit I have a bit of a thing for rhubarb.

I love it in rhubarb cake, rhubarb sponge pudding, rhubarb crumble and rhubarb tart or pie.

It's also great when made into jam or chutney.

I only use fresh rhubarb or rhubarb I've frozen myself as I've never seen frozen rhubarb for sale anywhere.

I have absolutely no idea why frozen rhubarb is not available. 

A travesty I say!


PREPARING FRESH RHUBARB


Most supermarket rhubarb is already prepared and just needs a wash, but if you picking rhubarb or it's shared with you from a friend's garden, you need to do a bit of prep.

First cut off those leaves and get rid of them.

Once you've discarded the leaves, trim the ends, wash the rhubarb thoroughly, then cut into chunks.

I usually cut rhubarb into 1 inch/ 2.5 cm pieces and either store it in the fridge for a few days or freeze it.


WHY YOU SHOULD NEVER EAT RHUBARB LEAVES


It's very fashionable to use all a vegetable including stalks and leaves, but you must never cook with rhubarb leaves or eat them raw.

The leaves are full of oxalic acid and will make you quite ill if you eat them. 

Always discard them.

Keep them away from pets too.

You can read more about why rhubarb leaves should be avoided in the Healthline article Are Rhubarb Leaves Safe to Eat.

red onions

RED ONIONS IN CHUTNEY


I use red onion in this chutney, but you can use white or brown onions instead.

I like the colour and the flavour that comes with red onions.

Onions are the basis for all chutneys and pickles, then you add your other flavours.

Peel the onions and chop them fairly finely as you don't want big chunks of onion in your chutney.


WHAT VINEGAR DO YOU USE FOR CHUTNEY?


When making chutney you can use malt vinegar, white or red wine vinegar or cider vinegar.

They add the acidity to the chutney and help to preserve the vegetables.

Sweet vinegars like balsamic are not suitable for making chutney or pickle.


      

WHAT SUGAR DO YOU USE FOR CHUTNEY?



You can pretty much use any sugar when making chutney.

The sugar is dissolved, so it doesn't matter how coarse or fine the grain.

I used caster sugar, but use what you have.

Brown sugar will give more of a caramelly finish if you use it.


CAN YOU MAKE CHUTNEY SPICY?


Heck yeah!  Make chutney as spicy as you like.

I added some spices for flavour, but if you want a kick, then add chilli powder or flakes to the pot when you are cooking the chutney.


Rhubarb chutney in a jar on a wooden tray with grapes and oatcakes

WHAT'S THE DIFFERENCE BETWEEN CHUTNEY AND PICKLE?


You might think there is no difference between chutney and pickle. 

They are both vinegary condiments you dollop on your plate at lunchtime. It's a very British thing to do.

Traditionally there is a difference between them.

Chutney is softer and often has fruit in it and in pickle the vegetables can still have some bite.


CAN I EAT CHUTNEY RIGHT AWAY?


Chutney needs time to mature so the flavours develop and meld.

You should always make chutney ahead and store it until it's really to eat.

For the best flavour, store it for 3-4 months, before opening.


HOW LONG CAN YOU STORE UNOPENED HOMEMADE CHUTNEY?


An unopened chutney can last for 1 year, sometimes longer.

As long as the jars are sterilised and the chutney is added while the chutney and the jar is hot, it will keep for a very, very long time.

Store it in a cool, dark cupboard for best results and away from daylight.


ONCE CHUTNEY IS OPEN, HOW LONG WILL IT KEEP?


Once you have opened a jar of chutney, it must be kept in the fridge.

It can be kept in the fridge and used in dishes for up to 1 month.

After 1 month it is best to get rid of the rest of the chutney, then wash the jar to re-use.

I really don't think it will ever last that long once it is open as homemade chutney is so tasty!


HOW DO YOU STERILISE JARS FOR CHUTNEY?


There are two ways to sterilise jars before adding preserves like chutney.

  1.  THE TRADITIONAL METHOD - Wash the jars and lids in hot soapy water, then place on a tray in a hot oven for 15-20 minutes. Do not dry the jars and lids before placing them in the oven, just shake off the excess water.
  2. THE MODERN METHOD - Run your jars and lids through a hot cycle in the dishwasher.
Once the jars are sterilised you want to add the chutney while it is still hot.

Be careful not to touch the inside of the jars or lids when canning the preserves or you will have undone all that work sterilising the jars and could introduce bacteria from your fingers.


DO YOU HAVE TO STERILISE JARS FOR HOMEMADE CHUTNEY?



Yes, you really have to sterilise jam jars properly before adding chutney or pickle.

If you don't sterilise the jars, bacteria can grow in your chutney, spoiling it.

Not to mention the upset stomach that could be the result.



HOW CAN YOU TELL WHEN CHUTNEY IS READY?



When the chutney is ready to be bottled (decanted into a jar) it will have thickened.

If you pull a spoon through the chutney it will leave a channel and not immediately fill.



rhubard chutney with oatcakes

TIPS FOR MAKING CHUTNEY



Here are a few tips to help you make the best chutney:

  1. Prepare your jars ahead by sterilising them in the oven or dishwasher.
  2. Time the sterilising of the jars so they are still hot when you add the chutney.
  3. When the chutney is thick and a wooden spoon dragged through it leaves a channel and doesn't immediately fill in, it's ready.
  4. A long wooden spoon is worth buying so you don't burn your hands on the steam when making chutney, it can get hot.
  5. Buy a jam funnel, it makes canning the chutney much easier. Just pop the funnel in the neck of the jar then ladle the chutney in. Remember to sterilise this too.
  6. Jar (can) the chutney while still hot (and the jars are still hot).
  7. Be careful not to touch the inside of the sterilised jars, lids or funnel with your fingers as you could transfer bacteria.
  8. Fill the jars to nearly the top of the jar, then screw the lid on tight.
  9. Set aside the jarred chutney to cool with the lids on.
  10. Once cool, store in a dark cool place for 3-4 months (up to a year) before serving. It needs a few months to develop the flavour.

WHAT TO SERVE CHUTNEY WITH



Here are a few ideas for serving your chutney:

  1. With cheese (vegan of course) and oatcakes.
  2. On a cheese ploughman's salad.
  3. On a cheese ploughmans sandwich.
  4. On a sandwich with salad leaves and sage and onion stuffing.
  5. On a baked potato with cheese.
  6. On a toastie with cheese or sage and onion deli slices.
  7. On a burger in a bun with salad.
  8. With a vegan sausage roll.
  9. With a vegan vegetable tart.
  10. With a vegan pasty.


MORE VEGAN CHUTNEY & PICKLE RECIPES TO TRY



Here are a few more chutneys and pickles for you to try:

  1. 10 Minute Pickled Onions
  2. Apple & Red Onion Chutney
  3. Coriander (cilantro) Mint Chutney
  4. Hot Mango Chutney
  5. Piccalilli

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An easy recipe for homemade rhubarb chutney. Add this homemade preserve to your sandwiches and baked potatoes or serve this pickle with a pie or savoury pastry.

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HOW TO MAKE RHUBARB CHUTNEY

Scroll down for the full printable recipe. If you don't have a printer, just hit print then save as a PDF.

Making Rhubarb Chutney - Step 1 - red onion and sugar in a pot

STEP 1


Sterilise your jars and  funnel (if using one).

Add the chopped red onion to a heavy-based pot, then add the vinegar, sugar and salt.

Full printable recipe below.




Making Rhubarb Chutney - Step 2 - rhubarb and spices added to the pan

STEP 2


Now add the spices and cook for a few minutes until the sugar has dissolved.

Add the rhubarb, bring to the boil and simmer for 20-30 minutes until thickened.

A wooden spoon dragged through the chutney should leave a channel that doesn't fill right away in the bottom of the pan.

Pour into just sterilised (see notes above) and still hot jars and seal.

Once cool, store in a cool, dark cupboard for 2-3 months to allow it to mature.



chutney, homemade chutney, easy chutney, rhubarb chutney, rhubarb pickle, rhubarb preserves, rhubarb recipes, easy rhubarb recipes, condiments, homemade condiments
preserves
British
Yield: 40 servings (2 1/2 jam jars)
Author: Jacqueline Meldrum
Rhubarb Chutney

Rhubarb Chutney

An easy recipe for homemade rhubarb chutney. Add it to your sandwiches and baked potatoes or serve it with a pie or savoury pastry.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

  • 700g (1  1/2 lbs) rhubarb, chopped
  • 1 large red onion, diced
  • 200 ml (1 cup) vinegar
  • 2 tsp ground ginger
  • 300g sugar
  • 1 tsp salt

Instructions

  1. Sterlise your jars and jam funnel if you are using one (see notes).
  2. Place the chopped onion, vinegar, spices, sugar and salt in a heavy-bottomed pan and bring to the boil then simmer for a few minutes.
  3. Add the rhubarb, reduce to a simmer and cook for 20-30 minutes until thickened.
  4. Drag a wooden spoon through the chutney when you think it's ready. If it leaves a channel that doesn't immediately fill, it is ready.
  5. Pop the funnel (if using one) into one jar at a time and fill with chutney, screwing on the lid tightly and leave to cool.
  6. Store in a cool, dark cupboard for 3-4 months to mature.
  7. Enjoy!

Notes:

Cook time does not include time to sterilise the jars.


There are two ways to sterilise jars before adding preserves like chutney.

  1.  THE TRADITIONAL METHOD - Wash the jars and lids in hot soapy water, then place on a tray in a hot oven for 15-20 minutes. Do not dry the jars and lids before placing them in the oven, just shake off the excess water.
  2. THE MODERN METHOD - Run your jars and lids through a hot cycle in the dishwasher.


Pour the chutney into the jars while the chutney and jars are hot.

Be careful not to put your finger inside the jar, lid or funnel (if using one) or you could introduce bacteria.

Chutney can be stored unopened for up to a year (maybe even longer).

Once open the chutney can be kept in the fridge and used for up to a month.

Nutrition Facts

Calories

35.32

Fat (grams)

0.04

Sat. Fat (grams)

0.01

Carbs (grams)

8.68

Fiber (grams)

0.37

Net carbs

8.31

Sugar (grams)

7.83

Protein (grams)

0.21

Sodium (milligrams)

59.13

Cholesterol (grams)

0.00
Created using The Recipes Generator

11 comments

  1. I love rhubarb chutney! Goes so well with goat cheese and crackers! Will try this

    ReplyDelete
  2. I love chutney AND rhubarb but have never thought to make rhubarb chutney! Sounds so good!

    ReplyDelete
    Replies
    1. It makes such a tasty chutney! You should try it!

      Delete
  3. The sweetness of this chutney goes so well with savory dishes. I love it as as side to salmon or top of grilled cheese.

    ReplyDelete
  4. Oh how I can’t wait to make this! We love rhubarb here at the house! My hubby and daughter are going to be all over this recipe and put it on just about anything!

    ReplyDelete
    Replies
    1. It's perfect for you then. I hope you all enjoy it.

      Delete
  5. I am always looking for ways to use rhubarb in ways other than in pies. This recipe is a keeper! Loved it, especially the flavor from the ground ginger.

    ReplyDelete
    Replies
    1. It is good to do something different with it for sure. I'm glad you enjoyed it. Store the rest for a few months and it will taste much better.

      Delete
  6. I just bought some rhubarb, a bit too much actually. I can try this as well as crumble.

    ReplyDelete

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