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Rhubarb and Ginger Chutney – How to Easily Make Your Own

Rhubarb and Ginger Chutney

Preserves | 9th June 2016 | By

I’ve never really got on with commercially made chutneys, but homemade ones are jars of joy. I make some most years, but I didn’t get around to it last autumn and stocks have been running rather low. Cue rhubarb and ginger chutney.

Rhubarb is one of my favourite spring fruits. Well I know technically it’s a vegetable, but most of us use it as a fruit so it’s easier to refer to it as such. We used to grow a champion crop, but for some reason rhubarb has never taken to our new plot and refuses to grow; I say new but we’ve had it nearly 9 years now – eek, how time flies. So when we had some gorgeous bright red sticks included in our veg box the other week, I got very excited. My first thought was cake, my second was chutney.

Luckily I had enough to make the remarkable rhubarb cake you may have seen in my last post and two and a half jars of rhubarb and ginger chutney – win win. The colour was truly amazing. I’ve made rhubarb chutney before and it usually comes out a rather sludgy brown colour, which isn’t the most visually appealing. This one however was a surprising bright pink. It tastes delicious too. So here is how you can easily make your own.

Rhubarb and Ginger Chutney
Yields 2
A superb speedy chutney that is quick to prepare and quick to cook. It adds a fresh and spicy kick to cheese, roasted vegetables and many other dishes. It also goes well with curry.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 300g topped and tailed rhubarb - roughly chopped
  2. 1 onion - peeled and finely chopped
  3. 3 cm lump root ginger - peeled and finely chopped
  4. Ā½ red chilli - seeds removed and finely chopped
  5. 3 cardamom pods
  6. small piece cinnamon stick
  7. 60ml cider vinegar
  8. 80g golden caster sugar (I used cardamom sugar)
  9. pinch sea salt
Instructions
  1. Place all ingredients into a medium-sized saucepan and place on a low heat, stirring occasionally until the sugar has dissolved.
  2. Bring to a simmer and leave to cook uncovered for 15 minutes or until the rhubarb has collapsed and the mixture is no longer watery. Stir occasionally.
  3. Pour into warm sterilised jars and seal.
  4. Store in a cool dark place for up to six months.
Notes
  1. Although like most chutneys, this is best left to mature for a while, it is still good eaten on the day of making.
  2. Makes 2Ā½ small jars.
Tin and Thyme http://tinandthyme.uk/
No-Waste-Food-Challenge-logoI’m sending my rhubarb and ginger chutney off to the No Waste Food Challenge normally hosted by Elizabeth’s Kitchen Diary, but for June and July it can be found over at Utterly Scrummy Food for Families. If you have loads of rhubarb this is an excellent way of using it up. You can double, triple or quadruple the quantities and enjoy a taste of early summer later in the year.

Other recipes for preserving rhubarb you might like

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Comments

    • Leave a Reply

      Choclette
      9th June 2016

      Thanks Bintu. Courgette chutney is a new one on me, but what a good way to use them up.

  1. Leave a Reply

    Katie Bryson
    9th June 2016

    Oh wow… jars of joy indeed!!!! I’m a huge sucker for home made chutney, haven’t made it for ages though! I’m SO going to back a batch of this as it looks totally lush.

    • Leave a Reply

      Choclette
      11th June 2016

      So far we’ve had it as an accompaniment to cheese and an omelette, but time will tell …

  2. Leave a Reply

    Janie
    9th June 2016

    Damn, that looks good! Love love love rhubarb and it has to be one of the easiest plants to have down the bottom of the garden!
    Janie x

    • Leave a Reply

      Choclette
      11th June 2016

      You’d think so wouldn’t you Janie, but we can’t grow it for love nor money.

  3. Leave a Reply

    Jacqueline Meldrum
    9th June 2016

    This looks amazing! I love rhubarb and you’ve reminded be I have some in the fridge from my parent’s neighbour. Rhubarb crumble it is!

    • Leave a Reply

      Choclette
      11th June 2016

      Hope you enjoyed your rhubarb crumble Jac, you’ve really got my mouth watering now.

  4. Leave a Reply

    Lucy Parissi
    9th June 2016

    I love chutney and I love rhubarb but never thought to combine the two. I am very into jams and preserves this year I have to make this!

    • Leave a Reply

      Choclette
      11th June 2016

      There is something so satisfying with a shelf lined with homemade preserves Lucy – I love em.

  5. Leave a Reply

    Vicky
    9th June 2016

    I adore rhubarb and ginger chutney, I must try making this sometime. It looks fabulous, so pink and Summery.

  6. Leave a Reply

    Claire Jessiman
    9th June 2016

    That looks so vibrant. Far removed from sludgy looking shop bought chutneys. I need to make me some.

  7. Leave a Reply

    Nayna Kanabar
    10th June 2016

    I have not tried this combination of chutney so I am on my way to source some rhubarb . šŸ™‚

    • Leave a Reply

      Choclette
      11th June 2016

      Rhubarb pairs particularly well with ginger Angie and it’s a must in rhubarb preserves šŸ™‚

    • Leave a Reply

      Choclette
      11th June 2016

      Ah, that’s interesting. I guess the season started earlier in France than it did for us. Now wondering what you did with all of yours.

  8. Leave a Reply

    Dom
    11th June 2016

    That is SUCH a stunning colour and the combination of rhubarb and ginger is always a winner here. Our rhubarb (and when I say our I mean my neighbour Tracey’s) hasn’t performed well this year… no idea why, so I need to find someone else to steal from!

    • Leave a Reply

      Choclette
      11th June 2016

      Oh how annoying. We can’t seem to grow rhubarb in our new (8 yrs) plot at all. We visited friends today and came back with the most ENORMOUS sticks I’ve ever seen – 2 large crumbles per stick I reckon!

  9. Leave a Reply

    Lady A. Janet
    12th June 2016

    This is a perfect combination. Can’t wait to try it out my family. Thanks for sharing, kudos!!!

  10. Leave a Reply

    Corina
    20th June 2016

    I think the ginger with the rhubarb must be a delicious combination! I love rhubarb and we had a patch in the garden when I was growing up. I really miss it now as I’d love to use it more often and I often forget about it when it’s in the shops.

    • Leave a Reply

      Choclette
      22nd June 2016

      I really miss the rhubarb we used to grow, it was fantastic. For some reason we just can’t get it take in our new plot, so I’m reliant on friends for mine.

  11. Leave a Reply

    Kate - gluten free alchemist
    20th June 2016

    Fruity chutneys are my favourite kind and the combo of rhubarb and ginger sounds lovely. I made pear and ginger last year and that was amazing…… looks like rhubarb and ginger may have to be next on the list. Beautiful beautiful colour too! x

    • Leave a Reply

      Choclette
      22nd June 2016

      Thanks Kate. Pear and ginger sounds delicious – pretty much anything with ginger does if I’m honest šŸ˜‰ I was really lucky to get hold of some bright red sticks, so I didn’t end up with a sludgy colour.

  12. Leave a Reply

    Elizabeth
    23rd August 2016

    I am absolutely loving the sound of this! I have a freezer drawer full of rhubarb left over from the Spring. I’ll have to try this! Thank you for sharing with the No Waste Food Challenge šŸ™‚

    • Leave a Reply

      Choclette
      31st August 2016

      If you like rhubarb (and maybe even if you don’t) it’s a great relish to make. Sadly ours is all gone and I’ll have to wait for next year now.

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