Name: Spicy Rhubarb Chutney
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 kg Rhubarb (peeled and sliced); 250 g red onions; 250 g raisins; 14 g mustard seeds; 180 ml white wine; 200 ml vinegar; 1, 5 tsp salt; 1 tsp black pepper (ground); 4 cloves; 2 whole star anise; 1/4 tsp cayenne pepper; 1/2 tsp cinnamon (or more); 2 tbsps freshly grated ginger; 750 g brown sugar

Dieser Beitrag ist auch verfügbar auf: Deutsch (German)

This Spicy Rhubarb Chutney is flavored with Indian spices and raisins is my favorite savory rhubarb recipe! It’s perfect for BBQs and makes a great food gift! Vegan, too!

This year, we are literally drowning in Rhubarb.

We baked all the Pie we could eat (like this one, or that ), I am having rhubarb porridge every morning and 70 % of our freezer space is taken up by pre-cut rhubarb.

I think for our sanity’s sake it is time to make some preserves! I would normally tend to make a sweet preserve like my fave Rhubarb and Ginger Jam. This year, however, I wanted to try a savory rhubarb recipe.

Something we can serve at a BBQ party, something we can put on a cheese platter! Something versatile, a real all-rounder!

This sweet and spicy Vegan Rhubarb Chutney is so easy to make and perfect for BBQs!

How to make Spicy Indian Rhubarb Chutney:

We chop a bunch of rhubarb along with some red onions and throw them in a pot with raisins, brown sugar, vinegar, some wine and of course spices!

I opted for a mix of mustard seeds, cinnamon, cloves, ginger and star anise! We let this mixture simmer a good 3 to 4 hours until the rhubarb chutney reaches a jam-like texture.

Just put it the stove on and have yourself a serious Netflix Marathon.

The flavour of the Rhubarb Chutney reminds me of a fruity, tangy BBQ Sauce! Thanks to its tartness this Rhubarb Chutney goes especially well with pork!

But we also use it as a spread for fancy sandwiches or as an accompaniment to cheese!

I could eat this Spicy Rhubarb Chutney by the spoonful!

Tips for making this easy chutney recipe:

The rhubarb chutney recipe yields at four 250 ml jam jars. They make wonderful presents but you want to keep at least 2 for yourself! It’s that good!
I guess you could use rose instead of white wine if you have some leftover from your last book club meeting :-).
If you do not want to cook with wine, use 150 ml orange juice and add 30 ml more vinegar.

I am seriously considering cooking up some more chutney. It’s never too early to think about Christmas presents.

If you like Rhubarb in hearty dishes you should also take a look at my Pork Ciabatta Sandwich with Spicy Rhubarb Salsa or my Rhubarb Lentil Curry!

★ Did you make and love this vegan rhubarb chutney recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!