Rhubarb Chutney with Honey and Ginger
4 servings
30 minutes
Rhubarb chutney with honey and ginger is an exquisite blend of sweetness, spiciness, and zest from British cuisine. Historically, chutneys originated in India but became popular in Britain as the perfect complement to meats, cheeses, and vegetables. This version combines the refreshing tartness of rhubarb, the natural sweetness of honey, and the subtle spice of ginger to create a complex, layered flavor. Jalapeño adds a pleasant heat while raisins bring fruity depth. This chutney pairs wonderfully with roasted chicken, grilled cheese or even morning toast. Its rich consistency makes it an excellent choice for gifts or home culinary experiments.
1
Cut the rhubarb into 2 cm pieces - it should yield 2 cups.
- Rhubarb stems: 250 g
2
In a saucepan, mix rhubarb, finely chopped onion, honey, raisins, seedless and finely chopped peppers, vinegar, minced garlic, ginger, and water. Bring to a boil over medium heat, reduce heat, and cover. Cook for 15 minutes, then uncover and cook for another 3-5 minutes until thickened.
- Rhubarb stems: 250 g
- Onion: 0.5 head
- Honey: 3 tablespoons
- Light raisins: 50 g
- Jalapeno pepper: 2 pieces
- Cider vinegar: 1 tablespoon
- Garlic: 1 clove
- Water: 0.3 glass
- Ground ginger: pinch