Rhubarb Ginger Chutney

Name: Rhubarb Ginger Chutney
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 32 servings
Cuisine: British
Ingredients: 2 lb (900 g) rhubarb stalks, leaves and tough ends trimmed, washed, cut into ¾-inch (2 cm) pieces; 2 medium (about 12 oz) (350 g) yellow onions, peeled and finely chopped; 3 tbsp (25 g) fresh ginger, peeled and finely grated; 2 cloves (8 g) garlic cloves, peeled and finely chopped; 2 cups, packed (400 g) light brown sugar; 1½ cups (360 ml) malt vinegar; ¾ cup (110 g) raisins or sultanas, roughly chopped; 1 tsp (2 g) ground ginger; ½ tsp (1 g) ground cinnamon; 1 tsp (4 g) yellow mustard seeds; ¼ tsp (½ g) red pepper flakes (optional); 1 tsp (6 g) fine sea salt

From the MyKitchenBank Kitchen

A glossy, tangy-sweet British-style chutney that simmers rhubarb slowly with onion, fresh and ground ginger, brown sugar and malt vinegar. Spoon it over cheddar, cold roast meats or pork pies.

Prep: 25 min
Cook: 1 hr 5 min
Wait: 30 min
Total: 2 hr
Makes: About 4 cups (1 litre), enough to fill 4 half-pint (250 ml) jars

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Ingredients

32 servings

2 lb (900 g) rhubarb stalks, leaves and tough ends trimmed, washed, cut into ¾-inch (2 cm) pieces
2 medium (about 12 oz) (350 g) yellow onions, peeled and finely chopped
3 tbsp (25 g) fresh ginger, peeled and finely grated
2 cloves (8 g) garlic cloves, peeled and finely chopped
2 cups, packed (400 g) light brown sugar
1½ cups (360 ml) malt vinegar
¾ cup (110 g) raisins or sultanas, roughly chopped
1 tsp (2 g) ground ginger
½ tsp (1 g) ground cinnamon
1 tsp (4 g) yellow mustard seeds
¼ tsp (0.5 g) red pepper flakes (optional)
1 tsp (6 g) fine sea salt

Equipment (7)

Wide, heavy 5-quart (5 litre) non-reactive pan or preserving pan
4 half-pint (250 ml) glass jars with vinegar-proof lids
Wooden spoon or heatproof spatula
Chef's knife and cutting board
Jar funnel and ladle
Microplane or fine grater
Clean cloth or paper towels for wiping jar rims

Steps

Before you start

Wash 4 half-pint (250 ml) jars and lids in hot soapy water, rinse, then place jars upright on a tray in a 275°F (140°C) oven for 15 minutes (or run through a hot dishwasher cycle) so they are hot and sterile when filling.
Use a wide, heavy, non-reactive pan (stainless steel or enamel). Aluminium or cast iron reacts with the vinegar and gives a metallic taste.
Trim off all rhubarb leaves, which are toxic, and discard them. Use only the stalks.
Open a window or turn on the extractor fan: simmering vinegar is pungent.

1
Prepare jars and fruitOven 275°F / 135°C
- Wash and sterilise the jars (see Before You Start).
- Trim the rhubarb, discarding leaves, and cut the stalks into ¾-inch (2 cm) pieces.
- Peel and finely chop the onions and garlic, peel and grate the ginger, and chop the raisins.
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Ready when: Jars are hot and dry; rhubarb pieces are roughly uniform in size.
Tip: Cut the rhubarb evenly so it softens at the same rate. Keep jars warm in the oven until filling to prevent cracking.
2
Dissolve sugar in vinegar
- In the pan, combine the malt vinegar and brown sugar.
- Warm over medium heat, stirring, for 3–4 minutes until you can no longer feel sugar granules on the bottom of the pan when you scrape with the spoon.
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Ready when: Liquid is smooth, dark and steaming with no gritty sugar left.
Tip: Dissolving the sugar before boiling prevents scorching on the bottom.
3
Add onion and spices
- Stir in the onions, garlic, fresh ginger, ground ginger, cinnamon, mustard seeds, salt and red pepper flakes if using.
- Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes, stirring occasionally, until the onions are soft and translucent.
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Ready when: Onion pieces are translucent and can be squashed easily against the pan with a spoon.
4
Add rhubarb and raisins
- Add the rhubarb and raisins and stir to coat.
- Return to a gentle boil over medium-high heat, then reduce to medium-low so the surface bubbles lazily.
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Ready when: Mixture is bubbling gently all over and rhubarb begins releasing pink juice.
5
Simmer slowly
- Simmer uncovered for 40–45 minutes, stirring every 5 minutes at first and every 2–3 minutes towards the end, scraping the bottom.
- The rhubarb will collapse into the sauce, with some soft pieces remaining.
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Ready when: Chutney is thick and jammy; a spoon dragged across the bottom leaves a clear trail that fills in slowly, with no pool of watery vinegar.
Tip: Stir more often as it thickens. Sugary chutney catches and burns easily near the end.
6
Check set and taste
- Remove the pan from the heat.
- Taste carefully (it's hot) and adjust: add a pinch more salt if flat.
- If it's still runny, simmer 5–10 minutes more.
- It will thicken further as it cools.
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Ready when: Chutney mounds on the spoon and tastes tangy, sweet and warmly spiced with no raw vinegar sharpness.
Tip: Don't over-reduce; chutney that looks perfectly thick in the pan can set too stiff once cold.
7
Rest before jarring
- Let the chutney stand off the heat for 10 minutes, stirring once, so the fruit settles and doesn't float to the top of the jars.
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Ready when: Steam has reduced and the surface is no longer bubbling.
8
Fill and seal jars
- Using a funnel and ladle, fill the hot jars with the hot chutney, leaving ¼-inch (6 mm) headspace.
- Press out air pockets with a clean spoon handle, wipe the rims, and seal immediately with lids.
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Ready when: Jars are full to just below the rim with no air bubbles and clean rims.
Tip: Use lids with a vinegar-proof lining (plastic-coated), as bare metal corrodes.
9
Cool and mature
- Let the jars cool undisturbed to room temperature, about 2 hours.
- Label with the date.
- For the best flavour, store for 1–2 weeks before eating so the sharp vinegar mellows.
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Ready when: Lids are concave and don't flex when pressed.
Tip: Refrigerate any jar whose lid doesn't seal and use within 4 weeks.

Good to know

Tips

Choose firm, crisp rhubarb stalks; thick, woody or stringy stalks can be peeled with a vegetable peeler for a smoother texture.
For a more pink chutney, use early-season forced rhubarb; field-grown green-red stalks work but give a browner colour.
Stir with a wooden spoon and keep the heat low; high heat darkens the sugar and makes it bitter.
Serve with sharp cheddar, a ploughman's lunch, ham, roast pork or curry.

Make ahead

"Best made 1–2 weeks ahead. The flavour deepens and the vinegar mellows as the chutney matures in sealed jars in a cool, dark place."

Storage & reheating

"Unopened, properly sealed jars keep in a cool, dark cupboard for up to 6 months. Once opened, refrigerate and use within 4 weeks. Unsealed jars should be refrigerated and used within 4 weeks. Freezing is possible in freezer-safe containers for up to 3 months; thaw overnight in the fridge. Serve at room temperature or gently warmed."

Substitutions

malt vinegar → apple cider vinegar. Gives a lighter, fruitier flavour and a brighter colour; use the same amount (5% acidity).
light brown sugar → dark brown sugar or demerara sugar. Dark brown gives a deeper, molasses-like flavour; demerara is slightly less sweet.
raisins or sultanas → chopped dried dates or dried apricots. Same weight; dates give a stickier, richer chutney.
yellow onions → red onions. Slightly sweeter and gives a deeper colour.