Rhubarb Mint Chutney

When the rhubarb & mint are popping up in the early spring, this is a great way to preserve them with a sweet, spicy & savoury chutney that pairs well with everything from curries to grilled meat or veggies, eggs & charcuterie boards.


Makes 5 cups
1 cup granulated SWEETENER of your choice
3/4 cup apple cider vinegar
6 cups sliced rhubarb, about 2 Lbs
1 cup minced red onion
1 cup apple juice infused dried CRANBERRIES
1 teaspoon GARLIC POWDER
1 teaspoon TRUE CINNAMON
1 teaspoon GROUND GINGER
1/2 teaspoon cayenne
1/2 tsp crushed red pepper flakes
1/2 tsp cardamom
1/2 tsp SALT
Handful of fresh mint leaves, rough chopped

showing the rhubarb and mint ingredients for the chutney


1. First gather your ingredients. If you are harvesting your own rhubarb, remove the leaves and mulch the plant with them.

2. Next, combine vinegar and sweetener over medium heat to dissolve.

3. Then add remaining ingredients except mint and simmer over medium low heat until softened and thickened, about 15 mins.

4. Allow to cool, puree if you like a smoother texture. Add mint and season to taste with more salt if needed.

5. Process rhubarb mint chutney into jars, freeze 1-2 cup servings or store in the fridge up to 1 month.

More ways to use Rhubarb Mint Chutney

There are so many delicious ways to use chutney, check out this BLOG to find more ways to use your chutney!

Leave a comment

Your email address will not be published. Required fields are marked *