Sweet and Spicy Rhubarb Chutney is a lip-smacking condiment that is easy to prepare and full of flavor. It is a delicious savory chutney and a good way to use your fresh garden harvest Rhubarb stalks from your garden.
What is Rhubarb?
Rhubarb is a vegetable that has thick and fleshy stalks, which are watermelon pink. Its lime-green leaves are huge and are non-edible. Rhubarb prefers a cold climate to grow. The first rhubarb arrives early in the year and the main crop rhubarb in spring.
What does Rhubarb taste like
Rhubarb has an intense tart flavor and a robust texture. It is crunchy and can be eaten raw. But to its sour and tangy taste sugar is generally added and desserts, pies, and jams are being made.
I like to make this Rhubarb jam when I see fresh stalks in my farmer’s market or when I have it grown in my garden. Recently I have been gifted with this fresh garden harvest from a dear friend. We both love gardening and exchange a lot of fresh produce.
How to freeze rhubarb raw
Rinse the rhubarb stalk to get rid of any dirt. Pat it dry. Cut it into 1-inch thick stems and store it in a zip lock in the freezer.
How to keep rhubarb fresh
Rhubarb stays good in the refrigerator for 3-4 weeks. You can simply wrap it in a clean kitchen towel. If you keep it in plastic, it needs to have some air circulation to keep it fresh.
Easy rhubarb recipes
Now when she handed me these stalks, I did not want to make anything sweet. I wanted something savory. Have already made Rhubarb Jam, Rhubarb Pico de gallo, and Rhubarb Strawberry bread. I have a few savory recipes in mind, but that is for next time.
This time I decided to make this Sweet and Spicy Rhubarb Chutney to go along with my morning breakfast bread or flatbreads. I did this along the same lines as my Green tomato chutney but with alterations as I need a replacement for my finished tomato chutney.
The recipe is quite simple. No fancy stuff, just put all the ingredients in a heavy bottom pan and let the mixture cook. You are done when the rhubarb pieces are done and mixed up completely.
Shelf life of Sweet and Spicy Rhubarb Chutney
Since this has vinegar, it will stay good at room temperature. I have not stored this yet, but based on my earlier green tomato chutney, which has been good for the last 3 years, I believe this will too. (Yes I had made a big batch, not that it was bad.). However, if you are in a warm and humid environment it is best to refrigerate it.
Canning of Jars
I do not do canning for any of my food. Never done that. I always use clean and sterilized containers. Maintain proper hygiene while removing jams, pickles, chutney, etc. Keep a separate container for everyday use.
Sweet and Spicy Rhubarb Chutney
- 3 Cups – 360 grams of Chopped Rhubarb
- 1.5 Cups – 160 grams of Jaggery or Granulated Sugar (White or Brown)
- 1 teaspoon Cinnamon
- 1 tablespoon Apple Cider Vinegar -One can use wine vinegar too
- Salt to taste
- ¼ Cup – 60 grams – Dried Cranberries -Can be replaced with raisins
- 3-4 green chilies chopped
- 1 teaspoon Red Paprika powder
- 1 teaspoon Nutmeg powder
- 2 tablespoon Chopped Ginger
- Rinse and roughly cut the rhubarb into ½-inch pieces.3 Cups – 360 grams of Chopped Rhubarb
- In a heavy bottom, the pot adds the rhubarb
- Add the green chilies, ginger and spices1 teaspoon Cinnamon, 3-4 green chilies chopped, 1 teaspoon Red Paprika powder, 1 teaspoon Nutmeg powder, 2 tablespoon Chopped Ginger
- Add the cranberries¼ Cup – 60 grams – Dried Cranberries
- Add jaggery, vinegar and salt1.5 Cups – 160 grams of Jaggery or Granulated Sugar, 1 tablespoon Apple Cider Vinegar, Salt to taste
- On a slow to the medium stove, bring the mixture to a boil stirring in between.
- Using a potato masher or with the back of a spoon keep mashing the rhubarb in between.
- This will mash the rhubarb, ginger, and chilies and make a nice chutney-like consistency.
- Let the mixture cook until the rhubarb is done.
- Once done, switch off, and let the chutney cool completely.
- Store it in a clean and sterilized container.
Spices can be adjusted to taste
Linking this with
- Cucumber Jalapeño Margarita from Amy’s Cooking Adventures
- Blender Salsa from Palatable Pastime
- Sweet and Spicy Rhubarb Chutney from Cook with Renu
- Caprese Skewers from Mayuri’s Jikoni
- Fruit Salad with Rhubarb Syrup, Mint and Basil from A Day in the Life on the Farm
- Baby Potatoes In Green Gravy With A Twist from Sneha’s Recipe
- Tomato, Garlic, and Basil Bruschetta from Karen’s Kitchen Stories
- Summer Squash Gratin from Food Lust People Love
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