Description

Indulge in the perfect balance of sweet and spicy with this vibrant Sweet and Spicy Rhubarb Chutney. Made with tangy rhubarb, jaggery, cranberries, and a hint of fiery chilies, it’s an instant crowd‑pleaser for cheese boards, grilled meats, or toast. Elevate your kitchen creations with this easy‑to‑make, shelf‑stable condiment.

Ingredients

Scale

3 cups (360 g) chopped rhubarb
1½ cups (160 g) jaggery or granulated sugar
1 teaspoon ground cinnamon
1 tablespoon apple cider vinegar (or wine vinegar)
¼ cup (60 g) dried cranberries (or raisins)
3–4 green chilies, chopped
1 teaspoon red paprika powder
1 teaspoon nutmeg powder
2 tablespoons chopped fresh ginger

Instructions

Combine chopped rhubarb, sugar, vinegar, and spices in a large saucepan.
Bring to a gentle boil, then reduce heat and simmer, stirring occasionally, for 30‑35 minutes until thickened.
Add dried cranberries and continue cooking for another 5 minutes.
Stir in chopped ginger and taste; adjust salt or sweetness if needed.
Remove from heat and let cool to room temperature; the chutney will thicken further as it cools.
Transfer to sterilized jars, seal, and store in the refrigerator for up to 3 weeks.

Notes

Tip: For extra heat, add a pinch of cayenne pepper. Substitute jaggery with brown sugar if unavailable. This chutney pairs beautifully with sharp cheddar or roasted pork. Keeps well refrigerated for up to 3 weeks; freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: B
Method: Stovetop
Cuisine: British

Nutrition

Serving Size: 2 tbsp (30g)
Calories: 80
Sugar: 15g
Sodium: 30mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Keywords: rhubarb, chutney, spicy, sweet, jam, condiment