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How To Make Your Own Rhubarb And Ginger Chutney


Image copyright – Tin & Thyme

This lovely recipe idea comes from Choclette who is a vegetarian recipe developer from Cornwall and blogs at Tin And Thyme. I first became aware of her blog about 3 or 4 months ago and have admired her work ever since.

One of her recent posts, Rhubarb And Ginger Chutney, caught my eye and thought that it was worth sharing here. Rhubarb is still in season, not that I can find it at my local market here in France, and it’s worth making a few pots while you can. I’m sure it’s one of the recipes that will develop more flavour over time.

To quote Choclette…

“A superb speedy chutney that is quick to prepare and quick to cook. It adds a fresh and spicy kick to cheese, roasted vegetables and many other dishes. It also goes well with curry.”

The recipe itself is fairly straightforward and doesn’t call for anything unusual. The only things you might have to go shopping for are cardamom pods and a cinnamon stick. Otherwise, you’ve probably got the rest in your cupboards.

You can find the ingredient list and instructions for making your own rhubarb and ginger chutney on Choclette’s recipe page.

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2 Responses to 'How To Make Your Own Rhubarb And Ginger Chutney'

  1. Choclette says:

    Thanks for featuring my chutney. Ginger and rhubarb make for a great combination and this is such a good way of extending the rhubarb season. Good luck on tracking down some rhubarb.
    Choclette recently posted…Snowdon Pudding – how to take your dessert to greater heightsMy Profile

    • Bob Toovey says:

      A pleasure, and thanks for leaving a comment. BTW – my local market seems to have rhubarb now. Taken a while but it’s there!