Rhubarb and Ginger Chutney – How to Easily Make Your Own
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.
Other recipes for preserving rhubarb you might like
- Cardamom spiced apricot and rhubarb chutney via Recipes From a Pantry
- Roasted rhubarb jam via Tin and Thyme
- Rhubarb cordial via Jenny Eatwell’s Rhubarb and Ginger
- Rhubarb and elderflower curd via Tin and Thyme
- Rhubarb gin via FoodieQuine
- Rhubarb and ginger jam via Farmersgirl Cook
- Rhubarb, strawberry and ginger jam via The Hedge Combers
- Strawberry and rhubarb jam via Tinned Tomatoes
If you’d like to see more preserving recipes, you’ll find plenty of them on my fermented & preserved Pinterest board.
Thanks for visiting Tin and Thyme. If you make this recipe for rhubarb and ginger chutney, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Rhubarb Chutney. PIN IT.
Rhubarb and Ginger Chutney – The Recipe
- 300 g topped and tailed rhubarb - roughly chopped
- 1 onion - peeled and finely chopped
- 3 cm lump root ginger - peeled and finely chopped
- ½ red chilli - seeds removed and finely chopped
- 3 cardamom pods
- small piece cinnamon stick
- 60 ml cider vinegar
- 80 g golden caster sugar (I used cardamom sugar)
- pinch sea salt
- Place all ingredients into a medium-sized saucepan and place on a low heat, stirring occasionally until the sugar has dissolved.
- 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.
- Pour into warm sterilised jars and seal.
- Store in a cool dark place for up to six months.
Although like most chutneys, this is best left to mature for a while, it's still good eaten on the day of making.
Makes 2½ small jars.
I’m sending my rhubarb and ginger chutney off to the No Waste Food Challenge normally hosted by Elizabeth’s Kitchen Diary. In June and July, however, Utterly Scrummy Food for Families is hosting. 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.