This sugar-free rhubarb chutney is rhubarb lover’s tangiest dream! Also suitable for garlic lovers. And lovers in general. (If you don’t care about some garlicky fumes swirling around…)
For not the biggest friends of tongue-tickling tangy flavors, I give some suggestions for mellower variations in the end of the post. Naturally, I give a few alternatives for garlic, too, in case garlic gobbling is not your cup of tea.
You can color the chutney with bright hues — like I have done in the photo above. I give some ideas for very natural colors in the end of the post. Actually, throughout the post you can see the photos of these colorful creations.
Tips for making the rhubarb chutney
The method is very simple, just combine all ingredients and let simmer until soft. The chopping of the ingredients is the most laborious part.
It’s a good idea to chop the onion quite fine, otherwise there will be big, hard and raw chunks of onion in the ready chutney.
You can also use ready minced garlic, but fresh garlic is always better.
After all that chopping and crushing, just combine all ingredients in a large saucepan. Rhubarb…
…onion, garlic and vinegar…
…and finally stevia.
Mix really well and then just simmer over low heat until soft.
You might have the urge to mix the chutney often while it’s simmering. Just be patient and mix only a few times. The result should be chunky, and excess mixing will break the piquant-tasting rhubarb chunks. Keep the heat low enough to prevent burning and to ensure that the mixture doesn’t burn on the bottom of the saucepan.
- 4 1/4 cups ≈ 1 l chopped rhubarb
- 2 medium onions, peeled and finely chopped
- 1 garlic bulb, peeled and crushed
- 1/3 cup = 80 ml raw organic apple cider vinegar
- 60 drops liquid stevia
- Combine all ingredients in a large saucepan.
- Simmer, covered, over low heat until preferred consistency is reached. Usually this takes some 20–30 minutes. Mix thoroughly but gently every 5 minutes.
- Remove from heat and let cool.
How long does the chutney keep for?
About two weeks refrigerated.
Hi Elviira! Your chutney looks like it would make a beautiful addition to my homemade Christmas gift baskets! Is it safe to assume this recipe can be preserved via standard boiling-water processing? Have you canned it yourself? If so, I wonder how many 1/2 pint jars I could fill with your recipe as written?
I also wondered if you used any thickeners, or an immersion blender to make the pretty red and yellow-orange colored versions, or is it simply cooked down until most liquid evaporates?
Hi Colleen, thanks for your comment! Yes, I expect regular canning methods work perfectly for this recipe. I haven’t done too much canning, though. The chutney is simply cooked down so that the liquid evaporates and the chutney is smooth (you can also leave it chunky, just don’t mix it that often).
Could you add some pineapple to this?
Absolutely! In case you don’t have to restrict your carbs. You might want to adjust the amount of sweetener, though, as pineapple is quite sweet.
Your website does not allow printing. I can’t copy and paste, either. why is that?
Sorry! There has been a print button but I don’t know why it has disappeared! Now I used another plugin to show the recipe. You should be able to print that easily now.
My husband loves rhubarb, so I am very excited to make this. Could you offer suggestions of what else to serve it with? Thanks!
Hi Lia! My favorite is grass-fed pork and rhubarb chutney. The chutney is great with any grilled meat or fish, like beef, chicken and salmon. My dad, who doesn’t eat red meat likes it with veggies, especially with vegetable gratin or vegetables with creamy sauce.
This looks delicious. I usually make one with strawberries as well but can’t wait to try it with just rhubarb.
Thanks, Kristen! This one is really strong tasting with all that rhubarb, onion and garlic. A little goes a long way. I personally prefer this chutney especially with grass-fed pork.