Recipe · summer
Rhubarb Chutney
A sweet-spicy rhubarb chutney with warm Indian spices — delicious over pork, beef, or chicken, and it fills the house with an amazing smell while it cooks.
Meal: preserveMain: rhubarbHands-on: 30 min
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ginger powder
- Optional: 1 small hot chili, minced
- 2 tsp cumin
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
- 5–6 cups chopped rhubarb
- 1/4 cup brown sugar + 1/4 cup white sugar
- 1/2 cup apple cider vinegar
- 1/2 cup (or more) raisins
Steps
- 1Saute the onion, garlic, ginger, and chili in the oil.
- 2Add the spices and salt, saute 1 minute.
- 3Add the sugar and vinegar, stir until dissolved.
- 4Add the rhubarb and raisins, simmer 10–15 minutes until soft and spreadable.
- 5Cool and serve fresh, or refrigerate.
Meet the plant
- RhubarbThe old neighbour in the back corner who was here before you and will outlast you.
Tips that help here
- The Ten-Minute Evening Slug PatrolNo sprays, no pellets — just a flashlight and a bad attitude.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
- Label the Lid, Not the JarA small habit that saves an hour every canning season.
More like this
- Rhubarb KetchupA tangy, tomato-rhubarb ketchup with a hint of spice — great on burgers, meatloaf, or anywhere you'd use regular ketchup.
- Easy Pickled RhubarbQuick fridge pickle — great on salads or sandwiches.
- Fresh Rhubarb Summer SalsaA crisp, colourful summer salsa that uses raw rhubarb the way you'd use a tangy vegetable — excellent on burgers, tacos, or straight up with chips.