Rhubarb Chutney with Indian Spices

This tangy, slightly sweet rhubarb chutney is packed with warm Indian spices and makes just about anything taste better. It’s bold, fragrant, and adds the perfect pop to your plate—whether it’s spooned over roasted veggies, dolloped on rice, or served next to grilled meats.

this recipe!

💛 Why I Love This Recipe

This chutney was born from having too much rhubarb in the fridge and not wanting to bake another pie. I love how the tartness of rhubarb pairs with bold spices like cumin, mustard seed, and ginger. It’s that sweet-sour-savory flavor that instantly makes any dish more exciting.

Why it’s one of my pantry staples:

• 🌱 Rhubarb brings bold, tangy flavor without any fuss
• 🧄 Spices make your kitchen smell incredible while it cooks
• 🫙 Stores well—hello, meal prep flavor bomb
• 🍛 Versatile: great on Indian food, grain bowls, wraps, or cheese boards
• 🕒 Comes together in under 30 minutes

⏱️ Time & Servings

• Total Time: 25–30 minutes
• Servings: Makes about 1 ½ cups

📊 Exact Macros (Per 2 tbsp serving)

• Calories: 35
• Protein: 0.3g
• Fat: 0.2g
• Carbs: 9g
• Fiber: 1g
• Sugar: 7g

🔬 Why This Recipe Works (Quick Science)

• Rhubarb breaks down quickly when heated, creating a soft, jammy texture ideal for chutney.
• Sugar balances rhubarb’s tartness while helping preserve the chutney.
• Mustard seeds and cumin release oils when bloomed in oil, intensifying the flavor.
• Vinegar acts as both a flavor booster and natural preservative, giving it that tangy kick.

🛒 Ingredients

• 2 cups rhubarb, chopped into ½-inch pieces
• ½ cup red onion, finely chopped
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp black mustard seeds
• ½ tsp cumin seeds
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ½ cup brown sugar
• ⅓ cup apple cider vinegar
• ¼ tsp salt
• ⅛ tsp chili flakes (optional for heat)

How to Make Rhubarb Chutney with Indian Spices

1. Heat the Oil & Bloom the Spices

In a saucepan over medium heat, warm olive oil, then add mustard seeds and cumin seeds. Cook until they start to pop—about 30 seconds.

2. Add Aromatics

Add red onion, ginger, and garlic. Cook for 2–3 minutes until softened and fragrant.

3. Stir in Rhubarb & Spices

4. Add Vinegar & Sugar

Pour in apple cider vinegar and brown sugar. Bring to a simmer.

5. Simmer Until Thick

Let the chutney simmer for about 15 minutes, stirring occasionally, until thick and jammy. Remove from heat and let cool.

🧾 Meal Plan Ideas

• Add to a grain bowl with roasted veggies and chickpeas
• Serve on the side of grilled chicken or lamb
• Spoon over paneer or tofu
• Use as a sandwich spread (hello, flavor bomb!)
• Add to your cheese board with sharp cheddar or brie

⚠️ Common Mistakes to Avoid

• Undercooking the rhubarb: Make sure it’s fully softened so the chutney gets thick
• Skipping the spice bloom: This step adds depth—don’t rush it!
• Overcooking: If it cooks too long, it may become too thick once cooled
• Not balancing the sweet and sour: Taste at the end—adjust sugar or vinegar if needed

🍽️ What to Serve With

This chutney is super versatile! Try it with:

• 🫓 Warm naan or flatbread
• 🍛 Dal or curry bowls
• 🧀 Cheese platters
• 🥪 Sandwiches or wraps
• 🥗 Grain or salad bowls

❓ FAQ

Can I freeze it?
Yes! It freezes well in small jars or containers for up to 3 months.

Can I use frozen rhubarb?
Definitely—just thaw and drain excess water before using.

How spicy is it?
It’s mild as written. Add more chili flakes if you like heat.

How long does it last in the fridge?
About 1–2 weeks in a sealed jar or container.

Can I can it for long-term storage?
This is a small batch fridge chutney, not tested for canning.

✨ Wrap-Up

This Rhubarb Chutney with Indian Spices is tangy, bold, and seriously delicious. Whether you spoon it onto roasted veggies or swipe it onto naan with grilled meat, it adds the perfect layer of flavor. Make a batch and keep it on hand—you’ll find excuses to use it all week.

Let me know if you make it! I’d love to hear how you use your chutney.