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rhabarber chutney rezept

Spicy Rhubarb Chutney

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! 

Course Appetizer, Side Dish, Snack
Cuisine American, Canadian
Keyword easy Indian chutney recipe, rhubarb chutney recipe, savory rhubarb chutney
Prep Time 5 minutes
Cook Time 15 minutes
Simmering 2 hours
Total Time 20 minutes
Servings 4 jars
Calories 60 kcal
Author Kiki Johnson


  • 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


  1. Peel and slice the rhubarb and bring to a boil with the leftover ingredients apart from the sugar. Slowly add the sugar after your mix has come to a boil and the rhubarb has started to fall apart. 

  2. Reduce the temperature and let simmer for 2 to 3 hours until the chutney has reached the consistency of a thick jam. Fill into your sterile jam jars while still hot and store in a cool and dark place.

Recipe Notes

  • 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.