This easy homemade rhubarb chutney is sweet, tangy and lightly spiced, with a lovely not-too-chunky texture.
It's delicious in sandwiches, with vegan cheese, or served alongside savoury pies or pastries. Try serving it with these Spinach & Vegan Halloumi Borek (filo parcels) or on a toasted bagel topped with Vegetable Cream Cheese or some Whipped Feta.
It's a lot easier to make than you think and I'm going to make it simple for you. I hope you try it; this easy chutney adds flavour to so many lunch options.
At-a-Glance - rhubarb chutney
⏲️ Ready in: 40
👪 Serves: 40 (depending on portion size)
🍽 Calories: 31
🧾 Main ingredients: Rhubarb, red onion, vinegar, spice, sugar and seasoning.
👩🏻🍳 Suitable for: Vegan, plant-based, dairy-free, egg-free, vegetarian and gluten-free
Sweet, tangy and gently spiced, this rhubarb pickle will easily persuade you that rhubarb isn't just for desserts.
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- At-a-Glance - rhubarb chutney
- ⭐ Why You'll Love this Rhubarb Chutney
- 💭 What does Rhubarb Chutney taste like?
- 📋 WHat You Need
- 💭 Can you I use frozen Rhubarb?
- 👩🏻🍳 How to make rhubarb chutney
- 👩🏻🍳 Sterilising jam jars the easy way
- 👩🏻🍳 Do I have to sterilise the jars?
- 🥪 How to serve homemade chutney
- 💭 FAQs
- 👩🏻🍳 More chutneys & pickles to try
- ⭐ Sign up for a free recipe sent to your inbox every morning
- 📖 Recipe
- 💬 Comments
⭐ Why You'll Love this Rhubarb Chutney
- An easy way to use fresh rhubarb
- Sweet, tangy and savoury flavour
- Simple ingredients
- Easy to make
- This rhubarb pickle is delicious in sandwiches and wraps
- Great with savoury pies, pastries and sausage rolls like these Chickpea Sausage Rolls
- Can be made ahead
- Nice as a homemade gift
💭 What does Rhubarb Chutney taste like?
Rhubarb has a naturally tart, earthy flavour which works well when blended with some sweetness and spices.
This chutney is sweet and tangy with a deep flavour from the onion. It's very different from rhubarb jam, which is sweeter and designed to be used as a sweet spread on toast, sandwiches and desserts.
The vinegar and sugar in the chutney balance the tart rhubarb while the spice adds a gentle warmth.
📋 WHat You Need
Here are the simple ingredients you need to make this homemade rhubarb pickle spread. The full ingredient list and method are in the recipe card.
- Red onion - you can also use white onion
- White wine vinegar - you can use apple cider vinegar or malt vinegar (although malt gives a stronger vinegar flavour to the final chutney
- Ground ginger - you can use an inch (2 1⁄2 cm) piece of fresh ginger, peeled and finely grated instead
- ❌ Rhubarb leaves ❌ - NEVER USE THE LEAVES - it might seem a waste, but you should never eat them; they contain oxalic acid and are toxic, they will make you very sick
💭 Can you I use frozen Rhubarb?
Yes, frozen rhubarb is just as good to make chutney (or Rhubarb Jam) with. Just follow the recipe the same way as using fresh rhubarb.
The only difference is frozen rhubarb is pre-chopped, which is rather convenient if you ask me.
👩🏻🍳 How to make rhubarb chutney
Here are a few simple step-by-step photos to show you how easy rhubarb chutney is to make at home.
Step 1
Step 1 - Sterilise your jars (notes in recipe card), then add the chopped onion, sugar, salt and vinegar to a pan.
Step 2
Step 2 - Add the spices and bring to a boil until the sugar has melted, then add the rhubarb, bring back to the boil, reduce to a simmer, then cook until thickened.
Step 3
Step 3 - Spoon into the sterilised jam jars and add the lid tightly, then leave to cool. It will need time to mature in a cupboard before serving, so the flavours can develop.
👩🏻🍳 Sterilising jam jars the easy way
The thing to remember about sterilising jam jars, whichever way you choose it, is to be careful not to touch the inside of the sterilised jars or lids or you will introduce bacteria and add the jam or chutney while the jars are still hot.
Traditional method
Wash jam jars in hot, soapy watrer, rinse, then place on a tray in a hot oven for 15-20 minutes.
Modern method
Run the jam jars through a hot dishwasher cycle.
Sterilising tip
Remember to sterilise your jam funnel too, if you are using one (they make it so much easier to fill the jam jar without mess).
👩🏻🍳 Do I have to sterilise the jars?
If you are making quick pickles like these Quick Pickled Cabbage or this Quick Red Pickled Onions, which are eaten in a few days, you can use clean jam jars, skip the sterilising process, and keep the pickles in the fridge.
However, for jarred chutney that needs months to mature and has a long shelf life, it is essential to sterilise the jars so bacteria doesn't grow. You can't skip this step.
🥪 How to serve homemade chutney
Here are a few ideas for serving Homemade Rhubarb Chutney:
- Sandwiches - serve it on a sandwich with vegan cheddar, slices of tomato and salad leaves ot a sandwich with falafel, hummus and salad leaves
- Wraps - serve ot on a wrap with sausages, fried onion and hummus or a wrap with falafel, hummus and salad
- Toastie - served on a Vegan Cheese Toastie (grilled cheese)
- Cheese Ploughman's Lunch - or in a Cheese Ploughman's Sandwich
- Crackers - on crackers or oatcakes with vegan cheddar or hummus
- Savoury pies or sausage rolls - try it served with these Easy Falafel Pies or with this Spinach & Onion Tart
💭 FAQs
The flavours take time to develop; it's worth the wait!
It may need to cook longer, but remember it thickens as it cools, and this is quite a soft chutney.
No, rhubarb jam is sweet, and rhubarb chutney is tangy from the vinegar.
Yes, frozen rhubarb works well but may need a few more minutes to cook..
Only if the rhubarb is older and tougher.
It needs to cool before tasting, but is best left to cool with the lid on, then mature in a dark cupboard for 2-3 months for the flavours to develop.
If the jars are sterilised and you leave it to mature, then once opened it can be kept in the fridge for 3-4 weeks.
👩🏻🍳 More chutneys & pickles to try
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📖 Recipe
Rhubarb Chutney
Ingredients
- 700 g rhubarb chopped
- 1 large red onion diced
- 200 ml vinegar
- 2 teaspoon ground ginger
- 300 g sugar
- 1 teaspoon salt
Instructions
- Sterlise your jars and jam funnel if you are using one (see notes).
- 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.
- Add the rhubarb, reduce to a simmer and cook for 20-30 minutes until thickened.
- 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.
- 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.
- Store in a cool, dark cupboard for 3-4 months to mature.
- Enjoy!
Notes
There are two ways to sterilise jars before adding preserves like chutney.
- 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.
- THE MODERN METHOD - Run your jars and lids through a hot cycle in the dishwasher.
Tracey says
I love this chutney, it's quite a soft chutney but very tasty. Just got a jar out of the cupboard for our sandwiches today.
Jacqueline Meldrum says
I am so glad you enjoy it Tracey. I was just updating the post when your comment came in. I couldn't believe it. How spooky! You must be psychic.
cazzie says
how many jars does the recipe make
Jacqueline Meldrum says
About 2 x 1 lb (545g) jars.
Patricia Lock says
It didn't, seem as firm as bought chutney did
I over boil it ?
Jacqueline Meldrum says
Hi Patricia, no it's a soft set chutney, it won't go really thick, but wull be very tasty once it's left to settle.
Jess Morton says
Can I use frozen rhubarb for this? I have some in the freezer.
Jacqueline Meldrum says
Yes, you can definitely use frozen rhubarb. It might take a little longer to make as there will be more water in the frozen rhubarb.
Anonymous says
I just bought some rhubarb, a bit too much actually. I can try this as well as crumble.
Jacqueline Meldrum says
Oh yes that would work so well. Enjoy it!
Jacqueline Meldrum says
It makes such a tasty chutney! You should try it!
Jacqueline Meldrum says
It really does and it's so versatile.
Jacqueline Meldrum says
It's perfect for you then. I hope you all enjoy it.
Jacqueline Meldrum says
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.
maryanne says
I love chutney AND rhubarb but have never thought to make rhubarb chutney! Sounds so good!
Erin says
The sweetness of this chutney goes so well with savory dishes. I love it as as side to salmon or top of grilled cheese.
Beth says
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!
Unknown says
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.
Marie Charlotte says
I love rhubarb chutney! Goes so well with goat cheese and crackers! Will try this