This tangy and sweet Indian rhubarb chutney with strawberries and ginger is packed with nutrients, while being vegan, vegetarian, low carb, paleo, gluten-free and incredibly delicious! Perfect condiment for spring and summer BBQ!
This rhubarb chutney is one of my creative attempts that ended up being my new favorite condiment! I mean, I’ve never used rhubarb in savory dishes and I can’t say that I’ve ever made anything more creative than a rhubarb pie. Don’t get me wrong, I’m a huge fan of rhubarb pies, but as you know, I don’t have an oven at the moment, so I had to use my rhubarb in some other way. I came up with this delicious rhubarb chutney and I didn’t regret it.
Let’s be honest here, rhubarb is not the most popular spring fruit (or vegetable?) in the world. We see asparagus and strawberry recipes all over the internet in spring, but rhubarb is always in the shadow. It shouldn’t be though!
Rhubarb has huge health benefits: it improves your digestion, helps you to lose weight, optimizes your metabolism and keeps your skin healthy. It is packed with vitamins, minerals, and other nutrients that make it good for your body. Rhubarb contains vitamin K, vitamin C, B complex vitamins, as well as dietary fiber, protein, manganese, magnesium, calcium and potassium. It is rich in lutein, beta-carotene, and zeaxanthin. What not to love about rhubarb? Maybe only its leaves, because they aren’t edible. But the stalks are so good for you! The season is not long, so make sure you use rhubarb in your cooking now, while it’s still available. One more reason to make this chutney is that it also contains strawberries, ginger and apple cider vinegar, among other things, making it even more healthy and delicious!
This rhubarb chutney is a perfect condiment for the upcoming grilling season. It’s tangy and sweet with a spicy touch. You can use it as a condiment for anything grilled: any type of meat, poultry, fish or vegetables, as well as a spread for crusty bread, as a dip for crackers and chips or/and as an addition to your cheese plate. It’s perfect with goat cheese and many other cheeses! Make sure to try these delicious goat cheese crostini with rhubarb chutney, they are so good!
How to Make Rhubarb Chutney with Strawberries and Ginger
Did I mention that it’s really easy to make it? It takes from 20 to 30 minutes, depending on how smooth you want it to be. I like it more silky, but if you opt for a chunky chutney, be my guest! You can store this chutney in an airtight container for as long as 7-10 days or can it for later use. For canning, boil your jar (jars) and lids in water for at least 15 minutes, fill them with chutney and seal. Check the recipe below and make this delicious rhubarb chutney this weekend!
If you are interested in canning but don’t really know how to start, let me introduce you to the expert canner, Jenny Gomes from The Domestic Wildflower.
She covers everything you need to know about canning in her canning course for beginners. In the course you will have step by step video lessons, clear instructions, and foolproof recipes.
Take advantage of her wisdom and reap the health benefits of canning, save time and money by skipping the frustration and go straight to the expert source.
The best thing about this course: it’s FREE!
Rhubarb Chutney with Strawberries and Ginger
- 1 tablespoon olive oil
- 1 small red onion finely chopped
- 2 teaspoons minced ginger
- 1 clove garlic minced
- 1 small red hot chili pepper finely chopped, seeds removed if desired
- 6-7 green cardamom pods seeds removed and ground
- 4-5 cloves ground
- pinch of salt
- juice of 1/2 lime
- 2 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 5 medium-sized stalks rhubarb peeled and chopped, leaves cut out
- 200 grams or 1 1/2 cups strawberries cut into quarters
- freshly ground black pepper to taste
- In a large skillet, heat olive oil over medium heat. Add finely chopped red onion to the skillet. Sautée for 1 minute, stirring occasionally, then add minced garlic and ginger and finely chopped red pepper. Sautée for 1 more minute, stirring occasionally, then add ground cardamom, cloves and a pinch of salt. Sautée for 1 more minute, stirring frequently. Add the lime juice and apple cider vinegar and bring to a boil. Add brown sugar and stir well until it dissolves.
- Add the chopped rhubarb and reduce the heat. Cook uncovered until the rhubarb breaks down for a silky texture, or for not more than 4 minutes for a chunky consistency. Add the strawberries and cook until they just begin to soften, for about 2 more minutes. Season with salt and freshly ground black pepper to taste. Let cool and fill into clean/sterilized jars. Enjoy!
Other Condiment Recipes You’ll Love:
- The Best Vegan Pesto Recipe
- Tkemali – Georgian Plum Sauce
- Creamy Sicilian Pesto with Ricotta and Walnuts
- Easy Homemade Tahini Paste
- Vegan Buddha Bowl Dressing