This Hairy Bikers rhubarb chutney is made with fresh rhubarb, eating apples, red onions, sultanas and warm spices including ginger and allspice. It cooks down into a thick, spreadable condiment with a sweet and tangy balance that pairs perfectly with cheese or cold meats. The recipe takes under two hours and fills four to five jars.
I make a big batch of this every spring when rhubarb is cheap and plentiful. A jar of homemade chutney also makes a brilliant gift, especially at Christmas.
Rhubarb Chutney Ingredients
- 1 kg rhubarb, chopped into 1-inch pieces
- 2 eating apples, peeled, cored, and finely chopped
- 2 red onions, finely chopped
- 250g sultanas
- 100g demerara sugar
- 200g soft light brown sugar
- 1 tbsp freshly grated ginger
- ½ tsp allspice
- 1 tsp salt
- 500ml cider vinegar
How to Make Rhubarb Chutney
- Combine everything in the pan: Place the chopped rhubarb, apples and onions into a large, heavy-bottomed saucepan or preserving pan. Add the sultanas, both sugars, grated ginger, allspice and salt. Pour in the cider vinegar.
- Dissolve the sugar: Stir the mixture over a low heat for 10 to 15 minutes until the sugar has completely dissolved. Do not rush this step or the sugar can catch on the bottom.
- Simmer until thick: Increase the heat to a gentle simmer and cook uncovered for 1 to 1½ hours, stirring occasionally to prevent sticking. The chutney is ready when a wooden spoon drawn across the base of the pan leaves a clear trail that holds for several seconds.
- Sterilise your jars: While the chutney simmers, wash your jars and lids in hot soapy water, rinse well, then place on a baking tray in a low oven at 120°C (250°F) for 15 minutes.
- Pot the chutney: Carefully spoon the hot chutney into the hot sterilised jars, leaving about 1cm of space at the top. Seal immediately with an airtight lid.
- Mature before opening: Allow the jars to cool completely. Store in a cool, dark place. The flavour will improve if you leave it to mature for at least 4 to 6 weeks before opening.
What Is the Secret to Perfect Rhubarb Chutney?
- Use a heavy-bottomed pan: A thick base distributes heat evenly and stops the sugar from scorching. A preserving pan or large Le Creuset-style saucepan is ideal.
- Test with the spoon trail: Drag a wooden spoon across the bottom of the pan. If the chutney does not flow back immediately and leaves a clean path, it is ready to pot.
- Let it mature: Fresh chutney tastes sharp and one-dimensional. After 4 to 6 weeks in the jar, the vinegar mellows and the spices deepen. This is what separates good chutney from great chutney.
- Prep everything before you start: Once the sugar is dissolving, you need to stay with the pan. Chop all your rhubarb, apples and onions before you turn on the heat. If you enjoy preserving, the Hairy Bikers piccalilli is another brilliant one to batch alongside this.
What Should You Serve This With?
This chutney is brilliant on a cheese board, especially alongside a mature Cheddar, creamy Brie or tangy goat’s cheese. It also pairs well with cold cuts like sliced ham, roast pork or a thick slice of pork pie.
For a quick lunch, spread it on crusty bread with some cold Hairy Bikers Christmas ham and a few leaves. It also works surprisingly well stirred through a sandwich with leftover pulled pork.
How Long Will This Keep?
Unopened jars stored in a cool, dark cupboard will keep for up to a year. The flavour actually improves over the first few months, so there is no rush to open them.
Once opened, store in the fridge and use within two to three weeks. Always use a clean spoon when serving to avoid introducing bacteria into the jar.
Nutrition Facts
- Serving Size: 1 tbsp
- Calories: 40 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0.5g
- Sugars: 9g
- Protein: 0.1g
Frequently Asked Questions
What if my chutney is too runny? Keep simmering uncovered until the spoon trail test works. This can take up to 1½ hours depending on how watery your rhubarb is. Avoid using cornflour as it changes the texture.
Can I use other fruit instead of apples? Pears work well as a substitute. You can also add dried apricots or a pinch of chilli flakes for heat. The sweet and tangy balance may shift, so taste as you go.
How is this different from Mary Berry’s rhubarb chutney? Mary Berry’s version uses more vinegar and a longer list of spices including mustard seeds. The Hairy Bikers keep it simpler with ginger and allspice, which gives a warmer, less sharp result.
Can I make this ahead for Christmas gifts? Yes, and you should. Chutney needs at least 4 to 6 weeks to mature before the flavour is at its best. Make it in late spring or summer and it will be perfectly ready for December.
Do I need to sterilise the jars? Yes, always. Wash them in hot soapy water, rinse, then heat in a low oven at 120°C (250°F) for 15 minutes. Potting into hot jars while the chutney is still hot creates a proper seal.
Try More Recipes:
Hairy Bikers Rhubarb Chutney Recipe
Description
This Hairy Bikers rhubarb chutney recipe uses fresh rhubarb, eating apples, sultanas and warm spices simmered in cider vinegar. It makes 4 to 5 jars and tastes best after maturing for 4 to 6 weeks.
Ingredients
Instructions
- Place all ingredients in a large, heavy-bottomed pan and stir over low heat until the sugar dissolves.
- Increase the heat to a simmer and cook, uncovered, for 1 to 1½ hours, stirring occasionally, until thick.
- While the chutney cooks, sterilize your jars in a low oven.
- Spoon the hot chutney into the hot, sterilized jars, leaving a 1cm space at the top. Seal immediately.
- Let the jars cool, then store them in a cool, dark place for at least 4-6 weeks to mature.
