Description

This Spiced Rhubarb Chutney is a tangy-sweet condiment full of warm spices, red onion, and dried fruit. Perfect on cheese boards, sandwiches, or paired with grilled meats, it’s a small-batch recipe that packs huge flavor with just a little effort.

Ingredients

Scale

2 cups fresh rhubarb (diced)
1 cup red onion (finely chopped)
½ cup dried figs or raisins (chopped)
½ cup brown sugar (adjust to taste)
½ cup apple cider vinegar
1 tsp mustard seeds
½ tsp ground cinnamon
¼ tsp ground cloves
Pinch of salt
Optional: 1 tsp freshly grated ginger

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Instructions

Combine all ingredients in a medium saucepan.
Stir to mix and bring to a boil over medium-high heat.
Reduce heat and simmer uncovered for 30–35 minutes, stirring occasionally, until thickened.
Remove from heat and allow to cool completely.
Transfer to clean jars or airtight containers.
Refrigerate overnight before serving for best flavor.

Notes

For a spicier version, add a pinch of chili flakes or cayenne pepper.

You can substitute rhubarb with tart green apples or cranberries in the off-season.

Chutney can be stored in the fridge for up to 2 weeks or frozen for up to 3 months.

Letting it rest overnight enhances the depth and harmony of flavors.