Rhubarb-Ginger Chutney

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Rhubarb-Ginger Chutney

Whenever I see good-looking rhubarb in our farmers markets, I buy it. Rhubarb is my Midwestern husband’s favorite and it usually end up in either a pie or a crisp. Larry likes his rhubarb “straight” and turns up his nose at the suggestion of a strawberry rhubarb combo.

I hadn’t seen any decent looking rhubarb yet this spring, but when I stopped by Sprouts, a local natural market chain, I found some for only $1.99 per pound. I loaded up on the stuff, greedily buying all they had, which turned out to be just enough to experiment  with my rhubarb-ginger chutney.

Poor Larry didn’t get his pie, but he will – I promise. Meanwhile, I played with my two favorite chutney recipes, my mother’s mango and my friend Mary’s cherry-apricot, and was pleased with the result.

If you are new to canning or just want a quick review of safe canning procedures, I’m going to refer you here to the Ball canning site. Chutney-making is a great way to begin learning about canning. I find it much easier to make than most jam recipes. I serve chutney as a condiment with chicken, pork, beef – you name it . It’s terrific in sandwiches, as a glaze on meat before roasting it and a nice “side” to stir fries.

TIP: Zest/grate both the orange and the fresh ginger root directly into the chutney as it begins to cook.

Rhubarb-Ginger Chutney
Prep time: 
Cook time: 
Total time: 
Serves: 6 eight-ounce jars
A tangy fresh rhubarb chutney, spiced with ginger.
  • 2 pounds fresh rhubarb, trimmed and chopped
  • 3 cups brown sugar, lightly packed
  • 2 cups apple cider vinegar
  • 1 red onion, chopped
  • 1 cup white raisins
  • zest and juice of 1 orange
  • 2 large cloves garlic, finely chopped
  • ¼ cup crystallized ginger, finely chopped
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon mustard seeds
  • 2 teaspoons ground cumin
  1. Combine the sugar and vinegar in a large, heavy-bottomed pot, such as a Dutch oven. Bring to a boil, stirring until sugar has dissolved.
  2. Add rhubarb and all remaining ingredients. Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 2 hours.
  3. Ladle into sterile jars and process, according to safe canning procedures. Cool and store.
  4. Keeps for up to 1 year.


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25 Responses to Rhubarb-Ginger Chutney

  1. Elizabeth May 22, 2013 at 10:17 am #

    Rhubarb is just one of my favorites. I love pie like Larry. Ohh, I just love having a great chutney around to reinvent my recipes. I always seem to forget to make, but this year, I am going for it. You inspire me. Thanks as always.

    • Liz May 22, 2013 at 10:29 am #

      Chutneys are so versatile – and are helping me on my diet, along with fresh fruit salsas.

  2. mare May 22, 2013 at 7:23 pm #

    Oh Liz! I love, love,love your chutneys! This is a winner and sorry Larry but there is always pie.

    • Liz May 22, 2013 at 8:28 pm #

      I promised him one soon. Mare –

  3. Karen (Back Road Journal) May 23, 2013 at 8:54 am #

    Fresh and candied ginger has to give your chutney lots of flavor.

    • Liz May 23, 2013 at 10:44 am #

      Ginger is one of my favorite go-to spices, Karen –

  4. Oui, Chef May 24, 2013 at 9:01 am #

    I am SO making this to go with some duck breasts that we’ll be having later in the weekend, it would be a perfect compliment!

    • Liz May 24, 2013 at 10:26 am #

      It should pair really well with duck, my husband’s favorite –

  5. Jayne May 24, 2013 at 11:04 am #

    Love this Liz! I get lots of rhubarb from my mother in law and never know what to do with it! Thanks for a great recipe idea to try with my upcoming rhubarb glut!

    • Liz May 24, 2013 at 11:10 am #

      It will use a big bunch of it, Jayne. Why is UK rhubarb green instead of red, by the way??

  6. Lynda - TasteFood May 24, 2013 at 1:50 pm #

    Great chutney! All of my favorite ingredients.

    • Liz May 24, 2013 at 2:34 pm #

      Thanks, Lynda, I could see this slathered on those short rib tacos of yours –

  7. TheWimpyVegetarian May 24, 2013 at 4:19 pm #

    Oh Liz, this looks so wonderful! I think of you as the master (mistress) of chutneys!! Pinning!!

    • Liz May 24, 2013 at 4:26 pm #

      Susan – you are so funny – thanks.

  8. Sippitysup May 24, 2013 at 10:12 pm #

    Flavor bomb! It works in so many ways. GREG

    • Liz May 25, 2013 at 8:10 am #

      “Flavor bomb” – love that –

  9. The BrusselsCook(er) May 25, 2013 at 4:06 am #

    Hi Liz

    I’ve only just discovered your blog when googling rhubarb chutney recipes – and am already a fan! I looked at loads of other relish recipes for the box of rhubarb I got from a friend but yours is irresistible – I will make it this afternoon! And your bio really resonates with me – I too have a box full of recipes handed down by my late (German) mum and gran… I’m looking very much forward to going through ALL your recipes!

    • Liz May 25, 2013 at 8:10 am #

      Thanks for your lovely comments – you made my day!

  10. Suzanne May 25, 2013 at 5:33 am #

    I agree with Susan, you are the master I love your recipes for chutney and really love rhubarb this is brilliant.

    • Liz May 25, 2013 at 8:11 am #

      Suzanne, thanks and hope you try the recipe – maybe with your special twist(s).

  11. Wendy Read May 25, 2013 at 7:05 am #

    This looks to be a fabulous recipe Liz! I used fresh and candied ginger in my Ginger Pear Butter recipe and it takes it over the top good, I can’t wait to try this. There are so many possibilities—adding dried raspberries for even more of a tart kick. X Wendy

    • Liz May 25, 2013 at 8:12 am #

      I have never found dried raspberries – will look for them, Wendy.

  12. Averie @ Averie Cooks August 22, 2013 at 11:01 am #

    Liz this looks incredible! Thanks for the link! Wow the color is just fabulous and I love that it’s got plenty of texture and chunkiness! I would love this stuff!

    • Liz August 22, 2013 at 12:49 pm #

      Thanks, Averie – I need to make another batch while the season is still with us.

    • Liz August 22, 2013 at 12:51 pm #

      Thanks, Averie – I need to make another batch while summer is still here.

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