Rhubarb Chutney is a sweet, tangy, and savory condiment made with fresh rhubarb, onions, vinegar, sugar, and warm spices. This easy rhubarb chutney recipe delivers a delicious balance of flavors that pairs beautifully with meats, cheeses, sandwiches, and charcuterie boards. I have been wanting to make a savory recipe.
If you love rhubarb and want to go to the sweet side, try our amazing Rhubarb Dream Bars; they get rave reviews. Or how about our insanely easy Rhubarb Dump Cake, another winner.
Chutney is a flavorful condiment made from fruits or vegetables cooked with ingredients like vinegar, sugar, spices, onions, and herbs. It can be sweet, savory, tangy, spicy or a combination of all four.
Why I Love This Recipe
- Love the spiced tang
- Amazing with pork chops
- Great with a brie grilled cheese
- Perfect with charcuterie
- Gorgeous with grilled meats like chicken, pork, duck or lamb
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Mason Jars 8 oz, 24 Pack Canning Jars 8 oz Half Pint Glass jars with Regular Lids and Bands
Canning Kit, Canning Supplies Starter Kit, Food Grade Stainless Steel Canning Set
Ingredients for Rhubarb Chutney
Ingredients
Rhubarb – You can use either fresh or frozen rhubarb.
Onions – The onions need to be thinly sliced. A nice white onion that is sweeter works well in this recipe.
White sugar – Granulated sugar is best for this recipe.
Dark brown sugar – This adds a nice deep molasses tone to the chutney.
Cider vinegar – Using a cider vinegar adds more flavor than just the tang from white vinegar.
Salt – It is best to use a canning salt or a Kosher salt that lacks additives.
Ground cloves, Cinnamon, Allspice, Cayenne pepper – This combination of spices add so much flavor and just a touch of heat. It is the perfect blend for this chutney.
How To Make My Rhubarb Chutney
Chop rhubarb into rough dice and set aside.
Thinly slice the onions and place in a separate bowl. Cover the onions with boiling water and let stand for 5 minutes. Drain and discard water.
In a heavy-bottomed pot, dissolve sugar in cider vinegar over medium heat, stirring to ensure that the sugar doesn’t burn. Add the onions, rhubarb, salt, ground cloves, cinnamon, allspice and cayenne pepper.
Stir well. Bring to boil, reduce heat and simmer uncovered, stirring often, until it reaches a thick jam-like consistency. This should take about 1 hour.
Remove from heat.
Prepping The Jars
While the rhubarb is simmering, prepare your canning jars and lids according to standard canning procedures. I like to wash the jars, lids, and bands in the dishwasher ahead of time. I then simmer the jars for a few minutes in the canner in water and then keep hot in the oven at 200F.
Once the rhubarb is cooked, remove the pot from the heat. Using a soup ladle, spoon the rhubarb mixture into the hot sterilized jars, leaving about 1/2 inch of headspace.
Wipe the jar rims with a clean, damp cloth or paper towel to remove any syrup or residue from the top of the jars. Place the lids on the jars and screw on the bands until fingertip tight only.
Canning the Rhubarb
Process the jars by placing them on a rack inside a pot large enough to cover the tops of all jars with boiling water. Process for 15 minutes, adjusting for altitude if necessary.
After processing, carefully remove the jars from the water bath and let them cool completely on a towel-lined countertop.
Once cooled, check the seals, ensure the top jar button is depressed, and label the jars with the date. Store them in a cool, dark place for up to six months. You will hear the jars pop as they are cooling and sealing.
PRINTABLE FOR WATER BATH CANNING
Recipe Pro Tips
Use Fresh Rhubarb
Firm, crisp rhubarb stalks give the best texture and flavor. Avoid wilted or overly soft stalks, but frozen rhubarb works too.
Balance Sweet & Tangy
Rhubarb is naturally tart, so taste as you cook and adjust the sugar if needed.
Don’t Skip the Onion
Onions add savory depth and help create that classic chutney flavor. You don’t get a real onion flavor in the chutney as the spices take over.
Let It Simmer Slowly
Gentle simmering helps the flavors blend and creates a rich, spoonable texture.
Add Acid for Brightness
Vinegar balances sweetness and helps preserve the chutney.
Stir Occasionally
Prevent sticking and help the chutney cook evenly.
Pair It with the Right Foods
Rhubarb chutney is delicious with:
- Pork
- Chicken
- Lamb
- Cheese boards
- Sandwiches (try a brie grilled cheese, mind blown!)
Cool Before Serving
The flavor often improves after resting in the fridge for a few hours or overnight. Or in your cold pantry over the year.
Can Properly
Keep refrigerated in an airtight container and use within about 1–2 weeks unless properly canned. Follow the canning guidelines carefully.
DO YOU LOVE RHUBARB AND WANT MORE?
We love rhubarb and so enjoy growing our own. Here are a few more recipes for you to enjoy rhubarb.
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Pin it HERE!!
Rhubarb Chutney Recipe
Ingredients
- 8 cups chopped rhubarb
- 5 cups onions thinly sliced
- 2 1/2 cups white sugar
- 2 1/2 cups dark brown sugar
- 2 1/2 cups cider vinegar
- 2 tsp salt Use Kosher (free of additives) or Canning Salt
- 1 tsp ground cloves
- 2 tsp cinnamon
- 1 tsp allspice
- ½ tsp cayenne pepper
Instructions
- Chop rhubarb into rough dice and set aside.
- Thinly slice the onions and place in a separate bowl. Cover the onions with boiling water and let stand for 5 minutes. Drain and discard water.
- In a heavy-bottomed pot, dissolve sugar in cider vinegar over medium heat, stirring to ensure that the sugar doesn’t burn. Add the onions, rhubarb, salt, ground cloves, cinnamon, allspice and cayenne pepper.
- Stir well. Bring to boil, reduce heat and simmer uncovered, stirring often, until it reaches a thick jam-like consistency. This should take about 1 hour. Remove from heat.
Prepping The Jars
- While the rhubarb is simmering, prepare your canning jars and lids according to standard canning procedures. I like to wash the jars, lids, and bands in the dishwasher ahead of time. I then simmer the jars for a few minutes in the canner in water and then keep hot in the oven at 200F.
- Once the rhubarb is cooked, remove the pot from the heat. Using a soup ladle, spoon the rhubarb mixture into the hot sterilized jars, leaving about 1/2 inch of headspace.
- Wipe the jar rims with a clean, damp cloth or paper towel to remove any syrup or residue from the top of the jars. Place the lids on the jars and screw on the bands until fingertip tight only.
Canning the Rhubarb
- Process the jars by placing them on a rack inside a pot large enough to cover the tops of all jars with boiling water. Process for 15 minutes, adjusting for altitude if necessary.
- After processing, carefully remove the jars from the water bath and let them cool completely on a towel-lined countertop.
- Once cooled, check the seals, ensure the top jar button is depressed, and label the jars with the date. Store them in a cool, dark place for up to six months. You will hear the jars pop as they are cooling and sealing.
Comments & Reviews
Louise Crawford says
This sounds so doable!
Always do the rhubarb dream bars!
Tara Noland says
You will love this new recipe, we sure do I can’t stop eating it.