Vegan Spiced Rhubarb and Ginger Chutney
Sweet, tart, and warming flavours combine to make this bright and delicious spiced rhubarb and ginger chutney – perfect for a summer picnic!
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This vegan Spiced Rhubarb and Ginger Chutney is a perfect condiment for any meal.
Whether you’re topping your favourite crackers or pairing it with a savoury salad, this tangy and sweet chutney adds a delicious twist to any dish.
The tartness of the rhubarb is balanced with the warmth of ginger and a blend of spices, making it a flavourful addition to a vegan cheeseboard or charcuterie.
This is the perfect chutney to make in mid-spring to mid-summer, when rhubarb is in season. Plus, it’s freezable, making it easy to store and enjoy all year round.
Can I adjust the ingredients in this recipe?
You can adjust the level of spice in the chutney to suit your taste. For a milder chutney, reduce the amount of ginger or chilli used, or increase it if you prefer a spicier chutney.
While apple cider vinegar gives this rhubarb chutney the best flavour, it can be substituted for white wine vinegar if necessary. You could also opt for a teaspoon of ground ginger instead of using fresh ginger, but this would alter the taste and texture of the final product.
What dishes can I pair the rhubarb chutney with?
Rhubarb chutney is a versatile condiment that pairs well with a variety of dishes.
It makes a wonderful addition to a charcuterie board, loaded with vegan cheese, crackers and plant-based deli meats.
Rhubarb chutney also makes an interesting addition to sandwiches, wraps, or burgers and can add a splash of colour and flavour to salads or buddha bowls.
Total Time: 1 hour
Servings: 1
Total Time: 1 hour
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- 400 400 g rhubarb, trimmed and sliced
- 1 1 small onion, peeled and sliced
- 3 3 tbsp brown sugar
- 1 1 tsp nigella seeds
- 1 1 tsp fennel seeds
- 2 2 inches fresh ginger, peeled and sliced into thin matchsticks
- 0.5 0.5 tsp chilli flakes
- 1 1 star anise, whole
- 1 1 clove garlic, sliced
- 120 120 ml cold water
- 60 60 ml apple cider vinegar
- 1 1 tsp sea salt flakes
Method
- Place all the ingredients in a small pan and bring to a simmer. Allow to gently cook for 1 hour, stirring occasionally.
- Once cooked, leave to cool and store, covered, in the fridge for up to 1 week. This can also be stored in the freezer for up to 3 months.
Serve your rhubarb chutney alongside this vitamin B12-rich vegan cheese!
