Strawberry Rhubarb Chutney (Easy Recipe)

Get ready to tantalize your tastebuds with my delicious and easy-to-make Strawberry Rhubarb Chutney!

With its perfect balance of sweet and tart, this chutney is the perfect accompaniment to any meal.

This versatile recipe can be served with cheese plates, meats, sandwiches, or just about anything you like.

You’ll be amazed at how simply this unique and savory sauce can be made with just a few ingredients.

Ready to get started on this delectable recipe?

Here’s everything you need to know!

5 Reasons You’ll Love This Strawberry Rhubarb Chutney Recipe

1. Great Balance of Sweet and Tart: The combination of sweet strawberries and tart rhubarb makes this chutney irresistible.
2. Unique Flavor Profile: With a complex blend of spices like cardamom and clove, this recipe is sure to delight your taste buds.
3. Versatile: This chutney pairs well with a wide variety of foods, so there’s no limit to how you can enjoy it.
4. Easy to Make: In just a few simple steps, you can have this savory sauce ready to serve.
5. Healthy Ingredients: This chutney contains nutritious ingredients like rhubarb, ginger, and strawberries, making it a wholesome added to any meal.

Recommended Equipment

• Large skillet: Required for cooking the dish
• Cutting board: Essential for cutting and preparing the ingredients
• Chef’s knife: For cutting the ingredients efficiently
• Spatula: For stirring the ingredients
• Clean jars: For storing the finished chutney

Ingredients You’ll Need

• Olive oil (1 tablespoon): Helps to sauté the ingredients and impart flavor to the chutney
• Red onion (1 small, finely chopped): Adds a mellow sweetness to the chutney
• Ginger (2 teaspoons, minced): Adds a warm and spicy flavor
• Garlic (1 clove, minced): Adds a subtle garlicky flavor to the dish.
• Red hot chili pepper (1 small, finely chopped, seeds removed if desired): Adds a mild heat to the chutney
• Green cardamom pods (6-7, seeds removed and ground): Adds a fragrant and warm flavor
• Cloves (4-5, ground): Adds a pungent and aromatic flavor
• Salt (a pinch): Enhances the flavor of the chutney
• Lime juice (juice of 1/2 lime): Adds a hint of citrus flavor
• Apple cider vinegar (2 tablespoons): Adds a tangy flavor to the chutney
• Brown sugar (3 tablespoons): Adds sweetness and helps to balance out the tartness of the rhubarb and strawberries
• Rhubarb (5 medium-sized stalks, peeled and chopped, leaves cut out): Adds a tart and acidic flavor and helps to thicken the chutney
• Strawberries (200 grams or 1 1/2 cups, cut into quarters): Adds a sweet and fruity flavor to the chutney
• Freshly ground black pepper (to taste): Enhances the flavor of the chutney with a mild spicy kick

How to Make Strawberry Rhubarb Chutney

1. To make strawberry rhubarb chutney, start by sautéing finely chopped red onion in a large skillet with olive oil over medium heat. After a minute, add minced garlic, ginger, and finely chopped red pepper to the skillet and sauté for another minute.
2. Next, add ground cardamom, cloves, and a pinch of salt to the skillet and sauté for an additional minute while stirring frequently. Then, add lime juice and apple cider vinegar and bring the mixture to a boil. Add brown sugar and stir well until it dissolves.
3. Once the mixture is boiling, add chopped rhubarb and reduce the heat. Cook the mixture uncovered until the rhubarb breaks down for a silky texture or for no more than 4 minutes for a chunky consistency. Then, add the strawberries and cook for another 2 minutes until they just begin to soften.
4. Finally, season the chutney with salt and freshly ground black pepper to taste. Let the chutney cool and then fill it into clean and sterilized jars.

5 Expert Tips and Tricks for The BEST Chutney

• Use fresh and ripe ingredients to ensure the best flavors in your chutney.
• Peel the rhubarb stalks before adding to the chutney, as the skin can be tough and stringy.
• Be mindful of the amount of chili pepper you add. Adjust the amount according to your taste preferences.
• If you prefer a chunky texture, be sure to cook the chutney for no longer than 4 minutes after adding the rhubarb.
• To preserve the chutney for a longer time, store it in airtight jars and refrigerate.

Uses for Strawberry Rhubarb Chutney

1. Serve with a cheese board or charcuterie platter for a sophisticated appetizer.
2. Use it as a topping for grilled meats or vegetables.
3. Serve as a sauce or glaze for roasted chicken or pork.
4. Spread on your favorite sandwich to add a sweet and tangy flavor.
5. Use as a dip for your favorite chips or crackers.
6. Use it as a condiment for burgers or sliders for a unique twist.
7. Top a salad or roasted vegetables with chutney for an added burst of flavor.
8. Mix the chutney with cream cheese, and serve it as a spread or dip.
9. Use as a topping for baked brie for an effortless yet indulgent appetizer.
10. Add a spoonful to your oatmeal or yogurt bowl for breakfast, for an unexpected yet delightful taste.

Recipe Variations

• Add a pinch of cinnamon and allspice to achieve a warm and spiced flavor in the chutney.
• Add a handful of chopped mint leaves for a refreshing twist to the chutney.
• Replace rhubarb with green apples for a different texture and flavor.
• Add chopped almonds or walnuts to the chutney for extra crunch.
• For a sweeter chutney, replace brown sugar with honey.

Substitutions

• If you don’t have fresh ginger, you can use a pinch of ground ginger instead.
• Substitute apple cider vinegar with white vinegar or rice vinegar if needed.
• Instead of brown sugar, you can use maple or agave syrup for a healthier version.

Storing, Freezing, and Reheating

• Store the finished chutney in clean/sterilized jars and refrigerate for up to 3 weeks.
• For freezing, transfer the chutney to airtight containers, leaving some space to allow for expansion during freezing. Seal and store in the freezer for up to 6 months.
• To reheat, transfer the desired amount of chutney to a saucepan and heat gently over low heat until warmed through.