Spicy Rhubarb Chutney with Raisins
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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!
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!
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
Instructions
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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.
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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.
Oh was für eine leckere Idee, das stelle ich mir köstlich vor!Danke für die Anregung!
Liebe Grüsse,
Krisi
Hi, thanks for this lovely recipe! How do I store this? Freezing?
Das Chutney schmeckt MEGA!
Wie lange ist das Chutney haltbar? Wie wird es gelagert?
Danke für das tolle Rezept. 🙂
This is delicious, I added a couple of finely chopped red chillies, all my friends love it
Ich mache das Chutney jetzt schon das 2. Jahr in Folge und es ist einfach das beste, was man aus Rhabarber machen kann! Danke für dieses köstliche Rezept.
Hi Kiki. How long can you store this chutney? Could you freeze it? Thanks
by cloves, do you mean garlic or actual cloves? Also, I would appreciate the ingredients in American amounts as well as British.
Great chutney, full of body and flavour. But spicy it isn’t. Tastes delicious.