In a world where we can get almost any fruit or vegetable year-round, forced rhubarb remains a beautiful, fleeting treasure. Its vibrant pink stalks grace us only from late January to April, and when they do, I’m on a mission to capture their unique flavour. This spiced chutney is my favourite way to do just that. It’s a dazzling balance of sweet, sharp, and warmly spiced notes. My best intentions are always to make a big batch to last, but let’s be honest—a jar of this deliciousness never sticks around for long!
Ingredients
• Makes one medium jar, approximately 14 ounces / 400g
• 1 dried Kashmiri chile, or other mild dried red chile
• 1½ tablespoons / 22ml canola oil
• ½ a star anise
• 3 whole cloves
• 1½-inch / 4cm cinnamon stick
• ½ teaspoon black peppercorns, roughly ground
• ¼ teaspoon ground cardamom
• 3-inch / 7.5cm piece of ginger, peeled and very finely chopped
• 1 pound / 450g rhubarb, cut into 1½-inch / 4cm pieces
• 1½ tablespoons / 22ml lemon juice
• ¼ cup / 50g sugar
• ½ teaspoon salt
Instructions
1. Finely chop the dried Kashmiri chile and set it aside.
2. Place a large frying pan over medium heat and add the oil. Once the oil is hot, add the star anise, cloves, cinnamon stick, and the chopped chile.
3. Sauté the spices until the cloves puff up slightly in the hot oil. Immediately add the ground black peppercorns and cardamom, stirring to combine.
4. Add the finely chopped ginger and cook for 3 minutes, stirring frequently until fragrant.
5. Add the rhubarb pieces, lemon juice, sugar, and salt to the pan. Stir gently to coat everything.
6. Cook for approximately 6-8 minutes. You want the rhubarb to be just tender and holding its shape, not cooked down into a mush.
7. Remove the pan from the heat. Taste the chutney and adjust the seasoning as needed—it should have a bold balance of sweet, hot, and sharp flavours. Add more sugar, salt, or lemon juice if you feel it’s needed.
8. Allow the chutney to cool completely before transferring it to a clean, sterilized jar. It will keep in the refrigerator for up to one week.
Nutritional Information
• Serving Size: 1 tablespoonCalories: 35 kcalCarbohydrates: 8gSugar: 7gSodium: 40mgFat: 1gPlease note: This is an estimate and can vary based on specific and portion sizes.
Pro Tips
• To ensure your rhubarb holds its shape, add it to the pan and cook it gently. Vigorous stirring or overcooking will cause it to break down into a puree.
• For a longer shelf life, properly sterilize your glass jar and lid before filling. A well-sealed, sterilized jar of chutney can last for several months in the fridge.
• Don’t be afraid to customize the heat. If you prefer a spicier chutney, leave the seeds in your chile or add a pinch of red pepper flakes along with the other spices.
• This chutney is incredibly versatile. Serve it on a cheese board, alongside a hearty vegetarian curry, as a glaze for roasted tofu, or simply spread on toast with cream cheese.
FAQ
Q: Is this spiced rhubarb chutney vegan
A: Yes, this recipe is completely vegan as written. It uses canola oil and contains no animal-derived ingredients, making it a perfect plant-based condiment for your meals.
Q: What are the best vegetarian pairings for this chutney
A: This chutney is incredibly versatile in a vegetarian diet. Serve it on a cheese board with sharp cheddar or a creamy plant-based cheese, pair it with a hearty lentil or chickpea curry, use it as a glaze for roasted tofu, or spread it on toast with cream cheese.
Q: Can I use frozen rhubarb for this recipe
A: Yes, you can use frozen rhubarb if fresh is not in season. Allow the rhubarb to thaw completely and drain any excess liquid before adding it to the pan to avoid a watery chutney. You may need to adjust the cooking time slightly.
Q: How can I store this chutney to make it last longer
A: For a longer shelf life, it’s crucial to use a properly sterilized glass jar and lid. Once filled and sealed tightly, an unopened jar of this chutney can last for several months in the refrigerator. After opening, consume it within one week.
