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You are here: Home / Recipes / Condiment Recipes / Rhubarb Chutney (Savoury) Recipe

Rhubarb Chutney (Savoury) Recipe

This page first published: Jun 9, 2005 · Updated: Jan 26, 2021 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
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Rhubarb Chutney (Savoury) Recipe

Particularly good with cheese and smoked fish.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Fruit, Relish, Sauces
Servings 500 ml / 1/2 quart

Ingredients
  

  • 1 pound Rhubarb
  • 1 Onion medium, diced
  • 1/3 cup Vinegar
  • 1 piece Ginger chopped finely, fresh
  • 1 cup Sugar
  • 1/2 teaspoon Salt

Instructions
 

  • Peel and dice the onion and ginger; set aside.
  • Wash the rhubarb stalks, then slice or chop them finely. Set aside.
  • In a saucepan, place the vinegar, salt, sugar, ginger and onion. Bring to a boil, let it boil for about 5 minutes, then add the rhubarb. Reduce heat and let simmer for about 15 minutes until somewhat thickened.
  • Let cool and refrigerate.

Notes

For vinegar, use either a white wine vinegar or a cider vinegar.
Use about 1/2 inch (1 cm) of a piece of ginger.
You can store this in the fridge for up to 2 months, or freeze. This is not a recipe for shelf-stable storage in a jar.
Tried this recipe?Let us know how it was!
Tagged With: British, English, Ginger, Rhubarb, Summer Fruit, Victoria Day

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