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.
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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.
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
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)
Directions
This is how easy this recipe is (and really all chutneys) -
Dump all the ingredients into a pot and bring to a boil.
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.
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.
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.
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.
Chutney Frequently Asked Questions & Tips
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.
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.
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 the amazing Addictive Tomato Chutney) because we really like how their wonderful flavors compliment any kind of meat or vegetable on the menu.
I hope you give this one a try!
Spicy Rhubarb Chutney to Can or Freeze
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
- 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
More Delicious Chutney Recipes to Try
This recipe has been completely updated - it was originally published in June 2012.
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Brenda Boeck Tellier says
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!
Jami says
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.
Elysa says
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!
Jami says
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. 🙂
Linda says
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!
Jami says
Yes, that will work - the weight is mainly for people who are buying it as a guideline, the measurement is the most important.
Alex says
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.
Jami says
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.
Christina Blomberg says
Sounds lovely! Is it ok to substitute leeks instead of onions for the safe canning ratio?
Thanks!
Jami says
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.
Marise says
Super bon!
Jaq Bee says
I have been making this for two years now and it is my absolute favourite Chutney recipe. Thank you so much for sharing it.
Jami says
SO glad to hear this!
Beth says
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!
Jami says
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.
vicki levin says
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!
Jami says
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!
mary payne says
i only have white vinegar and red wine. will either work
Jami says
Yes, either will work, Mary - I just like cider for it's mild flavor.
Christine says
Can the chutney be frozen?
Jami says
Yes, I'm sure you can, Christine, since freezing wouldn't affect the texture, as it's already cooked down.
Kris says
Thanks so much for getting right back to me. I am going to give it a try!
Kris says
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
Jami says
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.
Cat says
Thanks for sharing your recipes. Going to make sourdough starter, make the crackers and the Spicy Rhubarb Chutney.
Beth says
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.
Carmi says
This sounds delish. I make a Walla Walla Onion Marmalade that is really good over cream cheese also.
Jami @ An Oregon Cottage says
I've made the Walla Walla marmalade before, too! We really liked it as a glaze for meats - super yummy. 🙂