How to make a Tangy Rhubarb Chutney

Rhubarb chutney is really worth making now as the stems are now well in season. Excellent fare to have with a simple Brussels pate or a vegan dish of your choice.

Enjoy the rhubarb chutney as a condiment or accompaniment to various dishes. It pairs well with cheese platters, roasted meats, sandwiches, and even as a topping for grilled vegetables or burgers.

Feel free to experiment with the flavors by adding other ingredients such as orange zest, dried apricots, or spices like cardamom or star anise to enhance the taste of the chutney.

Ingredients

• 4 cups (500g) fresh rhubarb, chopped into small pieces
• 1 medium red onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup (200g) brown sugar
• 1/2 cup (120ml) apple cider vinegar
• 1/2 cup (120ml) water
• 1/2 cup (75g) raisins or dried cranberries
• 1 teaspoon grated fresh ginger
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon red pepper flakes (optional, for a hint of spiciness)
• Salt to taste

Preparation

1. In a large saucepan, combine the chopped rhubarb, red onion, garlic, brown sugar, apple cider vinegar, water, raisins or dried cranberries, grated ginger, mustard seeds, cinnamon, cloves, red pepper flakes (if using), and a pinch of salt. Stir well to combine.
2. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. Once it boils, reduce the heat to low and let it simmer uncovered for about 30-40 minutes, or until the rhubarb breaks down and the chutney thickens to a desired consistency. Stir occasionally during the simmering process to prevent sticking.
3. Taste the chutney and adjust the sweetness or seasoning if desired by adding more sugar or salt.
4. Remove the saucepan from the heat and let the chutney cool to room temperature. As it cools, it will thicken further.
5. Once cooled, transfer the rhubarb chutney to sterilized jars or airtight containers. Store in the refrigerator for up to a month.