• Skip to main content
  • Skip to primary sidebar

An Oregon Cottage logo

  • Recipes
    • Best Dessert Recipes
    • Easy Salad Recipes
    • Easy Side Dish Recipes
    • Homemade Bread Recipes
    • Sourdough Recipes
    • Homemade Soup Recipes
    • Pantry Basics Recipes
    • Simple Dinner Recipes
    • Simple Slow Cooker Recipes
    • Simple Snack Recipes
  • Canning & Preserving
    • Canning Recipes
    • Dehydrator Recipes
    • Freezing Produce
    • Fermented Food Recipes
  • Easy Gardening
    • Yard & Garden Tour
    • Vegetable Gardening
    • Flower Gardening
    • Gardening Tips
    • Ultimate Vegetable & Fruit Guides
  • Remodeling & DIY
    • 1900 Farmhouse
    • 1982 Ranch-turned-Cottage
    • Simple Crafts & Handmade Gifts
  • Shop
    • Flexible Planner, Cookbooks, Ebooks & More
    • An Oregon Cottage's Amazon Shop
    • Shopping and Gift Guides
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Organic Gardening
  • DIY & Remodeling
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Get my newsletters + access to a library full of printables!

    Home » Blog » Whole Food Recipes

    June 23, 2021 | By Jami

    Spicy Rhubarb Chutney to Can or Freeze

    Jump to Recipe

    Spicy Rhubarb Chutney is an easy to make and flavorful condiment that's as good with curries as it is alongside grilled meats (especially pork), vegetables, and as a quick appetizer over cream cheese.

    Rhubarb chutney on bread with cream cheese

    Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

    This spicy rhubarb chutney recipe was one of the first chutneys I ever made (or tasted!) after growing rhubarb for the first time and looking for interesting ways to use it.

    If you grow rhubarb, you know how prolific it can be when planted in an area it likes, and there's only so many muffins, sweets, and pies you can make. I wanted to find something more savory to use the rhubarb.

    Which is what led me down the path of chutneys, even though I wasn't familiar with them. To be honest, I wasn't sure I'd like chutney - or even how to use it - but the ingredients made it seem like a really flavorful ketchup-like condiment so I tried it.

    And I'm so glad I did! This rhubarb chutney is SO good and it's slightly sweet and tangy flavor works as a topping for everything from meat to vegetables to cheese.

    spicy rhubarb chutney in jars

    This is one of the things I've learned about growing your own food: you become a lot more adventurous in trying new foods because you've got to find a way to use all the food you've worked so hard to grow!

    Over the years I've adapted this chutney to be spicier and use less sugar and use honey for part of the sugar with great results.

    And for some reason this rhubarb chutney is spectacular with pork. I'm not sure why, but, it's amazing how good it is with any type of pork!

    Spicy Rhubarb Chutney Recipe

    rhubarb chutney ingredients

    Ingredients

    Besides the rhubarb, all the other ingredients for this easy chutney are usually found in well-stocked pantries:

    • onions and raisins
    • brown sugar, honey, apple cider vinegar
    • spices: ginger, cinnamon, allspice, salt
    • red pepper flakes (you can easily adjust these to your preferred level of spiciness)

    Supplies

    • Cutting board and sharp chef's knife
    • 6-quart or larger stock pot and wooden spoon
    • Ladle and large funnel (like those made for canning)
    • For canning: water bath canner (this flat-bottomed canner works on smooth top surfaces), six half-pint jars with lids and rings
    • For freezing: six 8-ounce freezer-safe containers (like this glass set, or just use mason jars)
    rhubarb chutney ingredients in pot

    Directions

    This is how easy this recipe is (and really all chutneys) -

    Dump all the ingredients into a pot and bring to a boil.

    rhubarb chutney cooked down in pot

    Then you'll reduce the heat to a low boil (simmer) and cook until it's thickened and reduced by about 1/3 (visible in the photo above by the original cooking line).

    This cooking part will take about an hour or so during which you'll need to stir every now and then, but that's all.

    wash-prep canning jars

    While the chutney is simmering, prepare your containers: wash six half-pint (or 3 pint sized) jars for canning and lids. Gather your other canning supplies - canner and rack, jar lifter, etc.

    If you're just going to freeze the chutney, you can use mason jars, too, or prepare some other kind of freezer container you'd like.

    adding rhubarb chutney to canning jar

    Whether canning for freezing, it's still easiest to use a ladle and large funnel to transfer the hot chutney to the prepared jars (if using plastic freezer containers, though, do let the chutney cool first).

    Pro Tip: I like to place a small tray on the counter next to the stove when canning (pictured above) so all the mess is contained in a portable area that's easy to clean in the sink.

    To Freeze: Place lids on containers and label with contents and the date before placing in the freezer. Best if used within a year.

    rhubarb chutney canned in jar

    To Water-Bath Can: Leave 1/4-inch headspace, wipe rims, attach lids, and place in canner with just simmering water. Bring to a boil and process 15 minutes, lowering heat as needed to keep the water at a low boil the whole time. Turn off heat and let sit in canner 5 minutes before removing jars to a towel-lined surface.

    Let the jars sit undisturbed for 12 hours, check lids for seal, label and store in a dark, cool place for up to 18 months.

    If you're new to canning, this is a great recipe to start with - it's fairly quick and easy. Head over to my Boiling-Water Step by Step Canning Tutorial for more details.

    Safety Note: I adapted this recipe for spicy rhubarb chutney years ago from a recipe that ran in the Oregonian, only changing the spices and to use less raisins and sugar. These ingredients are all okay to adapt and still be safe for canning, since the ratio of rhubarb, onion (the low acid ingredients) and vinegar (the acid), remains the same. 

    rhubarb chutney appetizer bite

    Chutney Frequently Asked Questions & Tips

    What is chutney and how do you use it?

    Chutney is a condiment with a balance of sweet and spicy flavors made from fruits, vegetables, sugar, and spices along with vinegar. In Indian cuisine, where it originated, it's a classic condiment as a balance to the traditional hot curry dishes it's often served with.

    It can also be used as a topping for grilled and roasted meats or vegetables, as part of a charcuterie board, as a sandwich spread (heavenly with grilled cheese!) and makes an easy appetizer over cream cheese. It even makes a wonderful addition to a vinaigrette salad dressing.

    Which vinegar is best for chutney?

    While you can use any vinegar for chutney, I prefer apple cider vinegar for its milder flavor than plain white. Rice vinegar would also be a mild vinegar.

    If you are canning the chutney, you will want to make sure the vinegar you use is at least 5% acidity.

    Does chutney need to be processed?

    No, you can refrigerate the chutney and use it within a few weeks, or freeze for longer storage.

    Since my first experience with rhubarb chutney, we've become chutney fans and I've made a number of other types of chutney including:

    • Addictive Tomato Chutney
    • Delicious Green Tomato Chutney (Lower Sugar)
    • Blueberry Chutney Recipe To Can or Freeze (Honey Sweetened)
    • Spicy Honey Sweetened Cherry Chutney Recipe

    We really like how the wonderful flavors of chutney compliment any kind of meat or vegetable on the menu.

    I hope you give this one a try!

    holding rhubarb chutney-cream cheese on toast
    Print Recipe
    4.72 from 38 votes

    Spicy Rhubarb Chutney to Can or Freeze

    A unique and delicious way to preserve rhubarb, this chutney is fabulous with pork, Indian curries, and over cream cheese as an appetizer.
    Prep Time45 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Condiment
    Cuisine: Indian
    Yield: 6 half pints or 3 pints
    Author: Jami Boys

    Equipment

    • Cutting board and sharp chef's knife
    • 6-quart or larger stock pot and wooden spoon
    • Ladle and large funnel (like those made for canning)
    • For canning: water bath canner, six half-pint jars with lids and rings
    • For freezing: six 8-ounce freezer-safe containers

    Ingredients

    • 2 ½ pounds rhubarb, trimmed and sliced thin (8-9 cups)
    • 1 cups brown sugar, lightly packed (cut down from previously published 1¼ cups- it doesn't need the extra)
    • 3/4 cup honey
    • 1 cup apple cider vinegar
    • 1/2 cup chopped onion
    • 1 cup raisins, chopped in a food processor
    • 1 ½ tablespoons grated fresh ginger, or 2 teaspoons dried ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1 teaspoon sea salt
    • 1 to 1½ teaspoons red pepper flakes*

    Instructions

    • Combine all the ingredients in a 6 or 8-quart stainless steel pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Stir occasionally, and more towards the end as the chutney is thickening.
    • For Canning: While the mixture cooks, prepare six half-pint jars (or three pints) and keep hot until needed. Prepare canning lids according to manufacturer's directions, and start the water heating in the canner. (Refer to these directions if you need a water bath canning refresher.)
    • When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Place jar in prepared canner. Fill and close remaining jars.
    • Process jars in a boiling-water canner for 15 minutes. Turn off burner, remove lid and let jars sit in the canner for 5 minutes. Carefully remove to a towel-lined counter and let cool. Check seals before labeling and storing in a cool, dark place. Refrigerate any jars that didn't seal to use within 3 to 4 weeks.
    • For Freezing: simply ladle slightly cooled chutney into clean freezer-safe containers, label and freeze for up to a year.

    Notes

    *1½ teaspoons is obviously more spicy - it's the amount I use, but start with the smaller amount if you're not sure.
    Ways to Use Chutney:
    • Top cream cheese or goat cheese with it and serve with crackers.
    • Use alongside of grilled or roasted poultry or meat as a condiment.
    • Serve with Indian curries.
    • Use as a sandwich spread (especially good with grilled cheese).
    • Top burgers.

    Nutrition

    Serving: 2tablespoons | Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 111mg | Fiber: 1g | Sugar: 10g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    This recipe has been completely updated - it was originally published in June 2012.

    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read our full disclaimer and advertising disclosure.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Heidi B Frost says

      June 06, 2023 at 12:12 pm

      was wondering about adding peaches to this recipe most likely frozen or dried

      Reply
      • Jami says

        June 06, 2023 at 1:00 pm

        I would keep to the measurements to be safe - so replace the raisins with the dried peaches or replace some of the rhubarb with the frozen peaches. Keeping all the ingredients the same but just switching the type of fruit in a recipe like this is okay.

        Reply
    2. Sue Palsbo says

      November 03, 2022 at 4:58 pm

      5 stars
      I made this today with a mix of fresh (last of the season) and frozen (from 2 years ago; just rediscovered in our freezer) rhubarb. I know your family likes a lot of spice in your recipes so I omitted the hot pepper flakes altogether. We prefer our chutneys on the sweet and slightly chewy side, so I included a mix of raisins, dried cranberries, dried blueberries, and chopped dates. I chopped all this with an ulu knife since my food processor just whirls everything around instead of cutting them up. I filled up 10 4-oz canning jars, which are nice to give away as gifts, if we don't eat all of them, first.

      Reply
      • Jami says

        November 07, 2022 at 10:13 am

        Fun, Sue! Isn't it great to make your own things to be able to tailor them to our family's tastes? It's one of the reasons homemade is best. 🙂

        Reply
    3. Brenda Boeck Tellier says

      October 22, 2021 at 8:12 am

      Wondering if you could use frozen rhubarb? I froze a bunch of rhubarb this summer because I was too busy to do much else at the time. Came across this recipe and I'm very intrigued!

      Reply
      • Jami says

        October 22, 2021 at 1:54 pm

        Yes, I don't see why not! The cooking down time may be different, but I'd think just maybe quicker since the rhubarb will have been broken down from the freezing.

        Reply
    4. Elysa says

      April 17, 2021 at 2:47 pm

      5 stars
      This recipe turned out excellent! I used to make Rhubarb Chutney years ago and have really been missing it. Made me super happy to finally use the Spring Rhubarb in my garden too. 🙂 Making a double batch tonight and canning it. Thank you Jami!

      Reply
      • Jami says

        April 22, 2021 at 12:15 pm

        Awesome, Elysa! I'm with you - I haven't had rhubarb to can in years since moving and this will be the first spring I can make some again. I can't wait since pork is just not the same without it. 🙂

        Reply
    5. Linda says

      March 26, 2021 at 3:11 pm

      If I don't have a means to measure the rhubarb by weight, is it correct to slice the rhubarb and measure 8 cups? Thanks for your help!

      Reply
      • Jami says

        March 30, 2021 at 9:50 am

        Yes, that will work - the weight is mainly for people who are buying it as a guideline, the measurement is the most important.

        Reply
    6. Alex says

      August 20, 2020 at 4:56 am

      I made a batch in July, but finally cracked open a jar recently. I didn’t lean on the spice as much simply because I didn’t have any pepper flakes about, but the chutney is still very nice! I’ve used it on burgers and curries so far, and it adds a very nice sweetness. Can’t say I was ever a big fan of chutney – something about the chunky varieties I’ve had previously bothered me – but this was a pleasant surprise. And like you said, Jami, roll with what you got in the garden! Thank you for the recipe.

      Reply
      • Jami says

        August 24, 2020 at 3:36 pm

        Great to know, Alex! Yes, I've become a fan of a lot of things I wouldn't have without a garden - and I'm better for it. 🙂
        I definitely like being able to customize when I make things - things like spice and consistency like you.

        Reply
    7. Christina Blomberg says

      August 04, 2020 at 12:27 pm

      Sounds lovely! Is it ok to substitute leeks instead of onions for the safe canning ratio?
      Thanks!

      Reply
      • Jami says

        August 05, 2020 at 6:50 am

        Initially I thought they'd be the same, but after research I found that leeks are a higher ph than onions, so it might throw the ratio off too much. Also, they really do have a different flavor, so that would be affected, too.

        Reply
    8. Marise says

      July 10, 2020 at 9:28 am

      5 stars
      Super bon!

      Reply
    9. Jaq Bee says

      September 08, 2017 at 9:48 am

      I have been making this for two years now and it is my absolute favourite Chutney recipe. Thank you so much for sharing it.

      Reply
      • Jami says

        September 08, 2017 at 9:01 pm

        SO glad to hear this!

        Reply
    10. Beth says

      May 28, 2017 at 1:27 pm

      Just made this as directed - weighed and didn't measure the cut up rhubarb. It didn't seem to cook down very fast, I actually simmered it for about 40 minutes. And it made more than the 6 half pints - actually turned out to be 8 cups total. I will let it sit in the 6 jars I canned and use the remainder over cream cheese tomorrow, and I'm adding a small can of crushed pineapple to the uncanned portion to cut a bit of the vinegar flavor. Overall very good and I am hoping the vinegar taste will mellow out for the next months till I use the rest in the fall!

      Reply
      • Jami says

        May 29, 2017 at 9:45 am

        I don't really notice a vinegary taste with this, Beth, but then my family all likes a sweet-tart flavor more. It's safe to up the sugar to your tastes, you just can't lower the vinegar content.

        Reply
    11. vicki levin says

      October 20, 2016 at 1:17 pm

      Aloha e Jami,
      Here in the tropics, my friends up the mountain have 5 foot high rhubarb plants-so when she harvests, it's a little daunting. But I'm in the preserving mode, so am thrilled to try your recipe. I noticed you didn't use pectin...is it fairly thin sauce? Looks like it...will prep rhubarb today and make the chutney tomorrow...assume that craisins versus raisins will be just fine...mahalo nui loa!

      Reply
      • Jami says

        October 20, 2016 at 1:38 pm

        Wow, that's amazing. Chutneys never contain pectin, Vicki - they are naturally thick to use as chunky toppings. This is usually not runny at all for us!

        Reply
    12. mary payne says

      May 22, 2016 at 8:53 am

      i only have white vinegar and red wine. will either work

      Reply
      • Jami says

        May 22, 2016 at 5:35 pm

        Yes, either will work, Mary - I just like cider for it's mild flavor.

        Reply
    13. Christine says

      July 21, 2014 at 6:19 pm

      Can the chutney be frozen?

      Reply
      • Jami says

        July 21, 2014 at 10:54 pm

        Yes, I'm sure you can, Christine, since freezing wouldn't affect the texture, as it's already cooked down.

        Reply
    14. Kris says

      July 11, 2014 at 3:29 am

      Thanks so much for getting right back to me. I am going to give it a try!

      Reply
    15. Kris says

      July 10, 2014 at 6:40 am

      This recipe is fantastic! I am out of rhubarb now--but have lots of gooseberries--do you think I could substitute gooseberries? I am planning to process the jars in a canner--might the switch from rhubarb to gooseberries effect that in any way? Thanks, Kris

      Reply
      • Jami says

        July 10, 2014 at 5:08 pm

        So glad you like it, Kris! Gooseberry chutney is a thing, so I would think it could work since they are tart like rhubarb. I might make a small test batch to be sure you like it first. 🙂 The chutney should be safe to can as long as your ratios of gooseberries-to-vinegar is the same as the rhubarb-to-vinegar.

        Reply
    16. Cat says

      February 01, 2014 at 5:21 pm

      Thanks for sharing your recipes. Going to make sourdough starter, make the crackers and the Spicy Rhubarb Chutney.

      Reply
    17. Beth says

      July 07, 2013 at 2:52 am

      This recipe was yum!! Only personal taste would have no cinnamon and just 1tsp of mixed spice but wow! it was great! thanks for sharing.

      Reply
    18. Carmi says

      July 12, 2012 at 1:33 pm

      This sounds delish. I make a Walla Walla Onion Marmalade that is really good over cream cheese also.

      Reply
      • Jami @ An Oregon Cottage says

        July 12, 2012 at 2:32 pm

        I've made the Walla Walla marmalade before, too! We really liked it as a glaze for meats - super yummy. 🙂

        Reply

    Primary Sidebar

    Jami Boys headshot

    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

    Read More →

    Popular Posts

    • Easy, Soft 100% Whole Wheat Sandwich Bread Tutorial
    • roasted cabbage wedges2_featuredroasted cabbage wedges_featured image
      Roasted Cabbage Wedges with Onion Dijon Sauce
    • Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)
    • Original Brown Paper Floor Tutorial: A DIY Alternative to Wood Floors
    • Basket of fresh green beans
      How To Freeze Green Beans The Easy Way Without Blanching
    • 5 Reasons To Grow Cucumbers On A Trellis (And Taking Up Less Space Isn't One Of Them)

    ALL OUR CATEGORIES

    • Mail
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy & Disclosure
    • Terms of Use & Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Collaboration & Advertising

    Disclosure: As an Amazon Associate I earn from qualifying purchases.

    Disclaimer: All Content Provided On An Oregon Cottage Is For Informational Purposes Only. The Owner Of This Blog Makes No Representations As To The Accuracy Or Completeness Of Any Information On This Site Or Found By Following Any Link On This Site.

    Copyright © 2009-2023 An Oregon Cottage | No Content On This Site, Including Text And Photos, May Be Reused In Any Fashion Without Written Permission.

    spicy rhubarb chutney pin image
    spicy rhubarb chutney to can or freeze pin