Rhubarb and Ginger Chutney Recipe

rhubarb and ginger chutney

This Rhubarb and Ginger Chutney Recipe is nice for using up the end of season rhubarb which tends to be a little tough.

The ginger flavour is distinctive but not over powering. The two do work well together.

Ingredients for Rhubarb and Ginger Chutney:

  • 3 lb (1.4 kg) rhubarb
  • 1 lb (450 g) onions
  • 4 oz (112 g) sultanas
  • 1 lb (450 g) brown sugar
  • ½ oz (14 g( salt
  • 2 teaspoonfuls ground ginger
  • ½ teaspoonful pepper
  • 1 pint (570 ml) vinegar

Method for Rhubarb and Ginger Chutney:

  1. Wash, dry and trim the rhubarb and cut into 1″ (2.5 cm) lengths. Peel and chop the onions,
  2. Put the rhubarb, onions, and all the other ingredients into a pan and slowly bring to the boil.
  3. Simmer gently until cooked and the chutney is thick.
  4. Turn into hot, clean, sterilized jars and seal at once.
  5. Label with contents when fully cooled.

Makes about 4 lb (1.8 kg) of Rhubarb and Ginger Chutney.

Rhubarb & ginger do work well together – see this video recipe: Rhubarb & Almond Crumble

For More Information on Making Chutney

Chutneys - How to Make Chutney

Chutneys - How to Make Chutney

Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t...

Preserving Jars, Labels and Covers

Preserving Jars, Labels and Covers

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Jam and Preserve Making Equipment

Jam and Preserve Making Equipment

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Posted in Val's Preserves, Fruit, Vegetarian Recipes, Chutneys, All Recipes, Rhubarb
26 comments on “Rhubarb and Ginger Chutney Recipe
  1. Dave EMERY says:

    Great site, vary helpfull, just making my first batch of rhubarb and ginger chutney.Thanks.

  2. kerry says:

    super site !

  3. Jane Preston says:

    Made my first batch. Lovely chutney. Added more ginger to give it more zing.

  4. Mel says:

    Can I just ask when it would be ready to eat, please,and how long will it keep in a sealed jar until opened,and once opened?


  5. Mel says:

    Can I ask, please, how long before this chutney is ready to eat, how long will it keep before opening and after opening?


  6. Val says:

    I’d keep it for at least 3 months before you use it as it allows the vinegary taste to go. As for keeping, at least 12 months but I’ve found it fine even after a couple of years.

  7. Mel says:

    Thanks, Val!

  8. Caretaker Reg says:

    Rhubarb and ginger chutney wow.
    I have just made some and had a taste.
    It is going to be just great, roll on 3 months.
    Thanks for all the recipes.

  9. sally says:

    i made rhubarb& ginger chutney about 2 months ago,
    i made 4 jars and theres only 3 jars left,
    we love it and im about to make some more,
    absolutly fabulous recipe thanks.

  10. jeff says:

    well from a man who can burn water i ave just found that i can cook,i have an allotment and have now foud this site with great recipes thank you so so much.oh and val please leave your husband and come and live with me,lol

  11. sue says:

    really great site. and fantastic recipes.

  12. maureen webb says:

    great easy recipe, made it yesterday, but one query? how long does it take to cook , no mention of this in recipe. i had a real problem trying to get it to thicken even after simmering for 1 1/2 hours and gave up in the end and bottled it !!! but still looks quite runny — i was very precise with measuring out the ingredients so that cannot be the reason —– help !!!

  13. Val says:

    Patience is a virtue with chutney! It can take a couple of hours.

  14. geof steel and david lawrence says:

    hi val i would just like to re-iterate what i said on the goosberry jam page
    brilliant site brilliant recipes thanks very much regards geoff and david

  15. Sue says:

    hi, great site, just made the blackcurrant jelly, yummy!! I’ve some rhubarb from the garden in the freezer, would I be able to us it in this recipe?, thanks very much

  16. Sue says:

    Great, I’ll go and get the brown sugar tomorrow!

  17. norma swan says:

    All my family and freinds love this rhubarb & ginger chutney. I’ve been told I have to make more. Thank for the recipe

  18. Alistair M says:

    Can I use freshly grated root ginger instead of ground (dried I presume) ginger?

  19. jean geary says:

    I make lots of jam and chutney and like you my family and friends love it and want more. I have tried to give them the recipe but I still end up doing it.

  20. stacey says:

    Hi , I made this chutney 2 wks ago jarred it, just looked at them not set. Is it safe to reboil and resterilise jars? The chutney is a muddy brown colour. Think should have left it longer.

  21. Val says:

    It is possible to rescue the chutney by tipping it back into the pan, bringing to the boil again and simmering until the liquid disappears. Re-pot into cleaned and re-sterilised jars.

  22. stacey says:

    Thank you val you’re a star !! Going to try the green tomato chutney too !

  23. Natalie says:

    Hi this looks like a great recipe, does it matter which kind of vinegar to use? Eg pickling, malt or white/red wine vinegar….?

  24. Ang says:

    Hi, can I use a white wine or cider vinegar with this?

  25. Mon says:

    I’ve just made it with a mix of balsamic vinegar, white vinegar and lemon juice, and it has turned out lovely! Also used red onions and fresh ginger, lots of it, plus a little chili powder instead of pepper as sadly my family is not into pepper. A pinch of dried garlic is a nice addition, too.

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