Try this rhubarb chutney recipe with your favorite curried vegetables or Indian-inspired dishes.
The perfect addition to any charcuterie board this great recipe is a delicious balance of savory, sweet and spice. Check out the recipe below and make the chutney.
This chutney recipe would be a nice accompaniment to my crock pot pulled pork, Be sure to check out my Paska Easter bread recipe and the viral seasoned ranch cheese crackers recipe.
What is in this rhubarb chutney recipe?
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
How to make Rhubarb Chutney:
- Tie the peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.
- Combine the orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan.
- Bring to a boil over medium high heat, stirring constantly.
- Reduce heat and boil gently, stirring occasionally, for 45 minutes.
- Add the curry powder, allspice, and reserved spice bag; stir well.
- Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.
- Prepare a boiling water bath canner in the meantime. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle hot chutney into hot jars leaving ½ inch headspace. Remove air bubbles (this headspace tool is perfect for this). Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Put the jar back in the canner and repeat until all jars are full.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. After processing, turn off the heat, remove the lid, and allow the canner to cool for 5 minutes. Remove jars and cool to room temperature. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Ways to Use this Sweet and Savory Chutney
- Level up the flavor of grilled pork tenderloin by generously topping it with the sweet and savory orange rhubarb chutney.
- Marinate pork chops in sweet and savory orange rhubarb chutney for a flavorful twist before grilling or baking.
- Transform a simple tart into a gourmet treat by spreading a layer of cream cheese on the crust, followed by a generous dollop of the chutney, and for an added kick, sprinkle red pepper flakes to make it spicier.
Can I use frozen rhubarb in my recipes?
Yes, you can use frozen rhubarb in your recipes. Remember to thaw it before using and drain excess moisture to prevent your dishes from becoming too watery.
A relish is a recipe made with grated or cut up vegetables or fruit with the additions of sugar or vinegar. Whereas a chutney is usually made with fruit as the main ingredient along with spices and aromatics. The texture of a chutney can be thick and chunky or smooth.
Homemade chutney recipes can have at least a year's shelf life, when processed correctly. Once opened store in the fridge and use within four weeks.
How do I know when the chutney recipe is ready to be canned? When the chutney appears thick enough to mound on a spoon without falling off immediately.
If your chutney is thinner in consistency than you would like, pour the chutney back into the pot and bring it back to a boil. Allow it to simmer rapidly until more of the moisture has boiled off and reached your desired thickness. Keep in mind that chutney will thicken further after it cools. 
Once the jars have cooled completely, label them and store in a cool, dry and dark place. Chutneys should last for up to 1 year if unopened. Once opened, store in the fridge and use within a month.
Chutney is a condiment made from various fruits, herbs, and spices that originated in northern India over 2,000 years ago. Chutney is a chunky sauce that is used to compliment vegetables, savory and spicy dishes or as an addition to a charcuterie platter.
Chutney tips:
Use raisins, golden raisins or a combination of the two in this recipe.
When shopping for rhubarb, buy about 1 ¾ lbs of rhubarb to yield 6 cups.
Tie the spice bag to the handle of the pot for easy removal.
More rhubarb recipes:
- Rhubarb cake with almonds
- Rhubarb curd
- Rhubarb Dump Cake
- Strawberry rhubarb infused vodka
- Rhubarb Sour Cocktail
- Rhubarb Syrup
- Rhubarb Basil Smash Cocktail
Orange Rhubarb Chutney Recipe
Ingredients
Equipment
Method
- Tie the peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.
- Combine the orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan.
- Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat and boil gently, stirring occasionally, for 45 minutes.
- Add the curry powder, allspice, and reserved spice bag; stir well.
- Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.
- Prepare a boiling water bath canner in the meantime. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle hot chutney into hot jars leaving ½ inch headspace. Remove air bubbles (this headspace tool is perfect for this). Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Put the jar back in the canner and repeat until all jars are full.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. After processing, turn off the heat, remove the lid, and allow the canner to cool for 5 minutes. Remove jars and cool to room temperature. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Jema says
My grandmother always grew rhubarb. Now I have another recipe that I can use and remember her.
Allison says
So much flavor! And way better than store bought!
Sarah says
Thank you Allison! I love it!I made another batch to share with friends we are seeing this weekend.