Rhubarb doesn’t have a place in traditional Indian cooking — it’s not native to the region and rarely used in classic recipes. But when you think about what makes a good chutney — sharpness, fruit, spice, and something to round it all out — rhubarb fits in better than you’d expect.
This chutney isn’t traditional, but it speaks the same language. The rhubarb gives it a bright, tangy edge; the raisins and honey bring sweetness; the spices do the rest. It’s slow-cooked until everything softens into a thick, spoonable chutney — perfect with cheese, roasted vegetables, grilled meat, or a simple bowl of dal and rice.
I first made this when I ended up with more rhubarb than I knew what to do with. Now it’s something I come back to every year.
Spicy rhubarb chutney with honey
A tangy-sweet rhubarb chutney with raisins, warm spices and a hint of citrus
Servings: 4
Calories: 223kcal
Equipment
- 1 Blender
Ingredients
- 1 kg rhubarb peeled and chopped
- 250 g red onions finely chopped
- 150 g raisins
- Zest and juice of 2 fresh oranges instead of white wine
- 150 ml apple cider vinegar
- 14 g mustard seeds
- 1½ teaspoon salt
- 1 teaspoon ground black pepper
- 4 cloves
- 2 whole star anise
- ¼ teaspoon cayenne pepper adjust to taste
- ½ –1 teaspoon ground cinnamon to taste
- 2 tablespoon freshly grated ginger
- 150 g mild honey e.g. blossom honey – add to taste
Instructions
- In a large pot, combine rhubarb, onions, raisins, orange juice and zest, vinegar, salt, spices, and ginger.
- Bring to a boil, then simmer over medium heat for about 30 minutes until the rhubarb breaks down.
- Reduce heat and continue to cook for 1.5–2 hours until the mixture thickens to a jam-like consistency → Stir occasionally to prevent sticking.
- Remove from heat and let cool to about 60 °C (warm to the touch).
- Stir in the honey gradually, tasting as you go.
- Fill the hot chutney into sterilised jars and seal immediately.
- Store in the fridge or freeze in portions.
Notes
- Add honey only after cooking to preserve its flavour and nutrients.
- Adjust sweetness to taste – 150 g is a good starting point.
- Chutney made with honey is slightly less shelf-stable than sugar-based versions – always keep it refrigerated.
- Great with cheese, curries, sandwiches, grilled vegetables or meat.
Recipe Twist Ideas
1. Add a fruity note
- Chopped apple or pear can add natural sweetness and a softer texture alongside the rhubarb.
- Dried cranberries or raisins give little bursts of sweetness and chew.
2. Spice swaps
- Swap the chili flakes for fresh chopped red chili for a brighter, more immediate heat.
- Add a small piece of star anise or a pinch of ground cinnamon for a warm, aromatic note.
3. Tangier version
- Replace part of the water or vinegar with a splash of orange juice or lemon juice for citrus depth.
4. Herby finish
- Stir in a little fresh thyme or rosemary at the end for an earthy contrast to the tartness.
5. Chunkier texture
- Add some finely chopped red onion or shallots for body and savory depth.
6. Sweeter profile
- Mix in a spoonful of jaggery or brown sugar if you want it deeper and more caramel-like in flavor.
7. For heat lovers
- Blend in a small amount of chipotle or smoked paprika for a smoky kick.
Nutrition
Calories: 223kcal | Carbohydrates: 49g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 156mg | Potassium: 1220mg | Fiber: 9g | Sugar: 6g | Vitamin A: 317IU | Vitamin C: 27mg | Calcium: 262mg | Iron: 2mg
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