Rhubarb Ginger Chutney: How to Easily Make Your Own
A superb speedy preserve that is easy to prepare and quick to cook. It adds a fresh and spicy kick to cheese, roasted vegetables and many other dishes. This rhubarb ginger chutney also goes well with curry.
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 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.
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. So head on down the post to find the recipe so you can easily make your own.
Other Recipes for Preserving Rhubarb You Might Like
If you’d like to see more preserving recipes, you’ll find plenty of them on my fermented & preserved Pinterest board.
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Thanks for visiting Tin and Thyme. If you make this recipe for ginger and rhubarb chutney, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more rhubarb recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Gingered Rhubarb Chutney. PIN IT.
Rhubarb and Ginger Chutney
Ingredients
- 300 g rhubarb topped and tailed then roughly chopped
- 1 onion peeled and finely chopped
- 3 cm knob root ginger peeled and finely chopped
- ½ red chilli seeds removed and finely chopped
- 3 cardamom pods
- 4-5 cm cinnamon stick
- 60 ml apple cider vinegar
- 80 g golden caster sugar (I used cardamom sugar)
- pinch sea salt
Instructions
- 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.
Notes
Nutrition Estimate
Sharing
I’m sending my rhubarb and ginger chutney off to the No Waste Food Challenge hosted by Utterly Scrummy Food for Families.
Simple recipe with super tasty result! Thank you.
I’m all for simple recipes that taste good. Glad you liked it and thanks for letting us know.
I’ve just made this, although with black pepper replacing the chillie, tastes good and looks good too – not quite as vivid in colour as yours, but a lot red/pinker than I was expecting!
It all depends on the rhubarb you use. Our allotment rhubarb had a lovely pink colour. The one we have now isn’t quite as good. Try and hang on for a while before eating if you can. It gets better with a bit of aging. I just can’t help myself with chilli, but I know not everyone’s a fan. Black pepper sounds like a very good substitute.
Hi, I made this chutney today as I was excited to see some pink rhubarb from Nottinghamshire in the supermarket!
I always manage to make great jams and chutneys, but this was a disaster. I followed the recipe to the T but it’s a sauce, and the colour of the rhubarb has become a dull pinky brown. I haven’t tried it yet but right now I can’t imagine what I can do with it. I’d love any advice you might have! Thank you…..
Oh no Ellen. It’s so frustrating when recipes don’t go according to plan. I can’t explain why it’s so runny. I’ve made this a few times and it’s always been fine. I’m also surprised you lost the colour as you bought forced pink rhubarb. I’ve never actually cooked with forced rhubarb, so maybe it’s more watery than normal garden rhubarb? I’d either just boil it down further to make it thicker or keep it as is and use it as a sauce to accompany main meals such as curries. Sorry it didn’t work out for you but I hope you end up with something you can use.
Thank you for your reply. I tried the chutney today and it tastes lovely! I will try and thicken it by boiling but, failing that, it will be a lovely sauce to go with most things, especially mackerel…
Glad you like the flavour. Thanks for letting me know. Good luck.
This was a super easy recipe. Looks great and tastes amaze. Brilliant with poppadum’s or with cheese as an open sandwich! Check out my Instagram post from 17.02.21 if you want to see @helenwiltshire801
Thank you Helen. So glad you enjoyed the recipe. Your instagram photo is fab. Such a gorgeous colour.
Love Rhubarb and ginger but never thought of making a chutney out of it. This is super, Choclette! Pinning and sharing this on my blog, as I’m crazy about rhubarb too xx
Thanks Jill. You can never have enough rhubarb recipes in my opinion 😀
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 🙂
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.
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
Thanks Kate. Pear and ginger sounds delicious – pretty much anything with ginger does if I’m honest 😉 I was really lucky to get hold of some bright red sticks, so I didn’t end up with a sludgy colour.
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.
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.
This is a perfect combination. Can’t wait to try it out my family. Thanks for sharing, kudos!!!
Thank you Janet. If you like rhubarb, you’re bound to like this.
I love rhubarb but have never had it in a chutney before – love the combo with ginger.
Oh, you’re missing a trick CC, rhubarb makes a fab chutney.
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!
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!
Your rhubarb chutney looks delicious Choclette, I love rhubarb and ginger. I’ve used all my rhubarb up this year so I’m pinning for next year x
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.
I love the combo of rhubarb and ginger … this chutney must be extremely tasty.
Rhubarb pairs particularly well with ginger Angie and it’s a must in rhubarb preserves 🙂
I have not tried this combination of chutney so I am on my way to source some rhubarb . 🙂
Oh good luck Nayna. Some rhubarb growing neighbours would be good.
That looks so vibrant. Far removed from sludgy looking shop bought chutneys. I need to make me some.
Thanks Claire. As you know, homemade is usually best 😉
I adore rhubarb and ginger chutney, I must try making this sometime. It looks fabulous, so pink and Summery.
Thanks Vicky, rhubarb has such a good flavour for so many things.
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!
There is something so satisfying with a shelf lined with homemade preserves Lucy – I love em.
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!
Hope you enjoyed your rhubarb crumble Jac, you’ve really got my mouth watering now.
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
You’d think so wouldn’t you Janie, but we can’t grow it for love nor money.
from one cornish lass to another how do you make cardamom sugar please
Ah, cardamom suger is super easy and smells gorgeous. Just put a handful of cardamom pods in a largish jar and fill with golden caster sugar (or granulated). Leave for a week to infuse. I have a permanent jar on the go and just top it up with sugar as soon as I’ve used some.
I am thinking about all the different things that I can put this on. A great way to make the most of rhubarb season.
So far we’ve had it as an accompaniment to cheese and an omelette, but time will tell …
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.
Hehe, it’s hard to resist a jar of joy Katie 😉
I tend to prefer home made chutney too and make lots of rhubarb or courgette chutney when I can. Lovely recipe C.
Thanks Bintu. Courgette chutney is a new one on me, but what a good way to use them up.