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.
- 300g 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
- 60ml cider vinegar
- 80g 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 is still good eaten on the day of making.
- Makes 2½ small jars.
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