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.

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.

This chutney is also a good way to enjoy rhubarb when it's out of season.

Give it a go and see what you think.

FRESH RHUBARB

OK 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've 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 IN CHUTNEY

This fruit chutney is made with red onions, but you can use white or brown onions instead.

Personally, 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?

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.

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.

DO YOU HAVE TO STERILISE JARS FOR HOMEMADE CHUTNEY?

HOW CAN YOU TELL WHEN CHUTNEY IS READY?

TIPS FOR MAKING 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

 

 

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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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.

 

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.

 

 

 

 

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.

📖 Recipe

Rhubarb Chutney

Jacqueline Meldrum

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

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Easy Vegan Dressing, Dip & Sauce Recipes

Cuisine Scottish

Servings 40 servings

Calories 31 kcal

Ingredients

 

MetricUS Cup Measures

 

1x2x3x

• 700 g rhubarb chopped
• 1 large red onion diced
• 200 ml vinegar
• 2 tsp ground ginger
• 300 g sugar
• 1 tsp 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

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

Serving: 1gCalories: 31kcalCarbohydrates: 8gSodium: 58mgSugar: 8g

Keyword rhubarb chutney, rhubarb perserves, rhubarb pickle, rhubarb recipes

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