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Spiced rhubarb chutney served in a white bowl, garnished with black pepper, accompanied by crusty bread slices and a wedge of cheese on a stone countertop.

Spiced Rhubarb Chutney

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.
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Equipment

  • Medium saucepan
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Airtight jars or containers

Ingredients
  

  • 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

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.