Easy Rhubarb and Apple Chutney

Last updated: Jul 17, 2025 | Published: May 23, 2018

If you've only used rhubarb in pies, this rhubarb and apple chutney might change your mind. Cooked with apples, raisins, onions, and warm spices, it turns into a sweet and tangy sauce that's perfect for spooning over grilled meats or anything that needs a flavorful boost.

a bowl of apple chutney with rhubarb and ingredients

Rhubarb pairs surprisingly well with warm spices like ginger, making it a natural fit for chutney. In this version, I added some apple I had on hand for contrast-while the rhubarb cooks down into a jammy sauce, the apple stays a bit firmer and adds texture.

Vinegar brings a bright sour note, and a pinch of red pepper flakes adds gentle heat. The result is a sweet, tart, and spiced condiment that pairs especially well with grilled meats, such as pork chops or chicken.

Jump to:

😍 Why You'll Love This Chutney
🍎 Ingredients
🌿 Substitutions & Variations
🔪 Instructions
✨ Top Tip
🥩 How to Use Apple and Rhubarb Chutney
🥡 Storage
🙋🏻‍♂️ FAQ
🥖 Pairing
📖 Recipe
🌿 Related Recipes
💬 Comments

😍 Why You'll Love This Chutney

Chutney is a great way to add flavor to a dish. You could use this on everything from sandwiches to grilled meats.
It has the perfect balance of sweet and tart. Thanks to the rhubarb and apple combo.
It's a unique way to use rhubarb. No strawberries or pie crust required.

🍎 Ingredients

Here's everything you need to make rhubarb apple chutney.

Key Ingredients

Rhubarb: You'll need a few stalks of rhubarb for this recipe. It's ok if they're not at peak freshness, as they'll be cooked down into the chutney. If you have frozen chopped rhubarb, you can use that as well.
Apple: You can use any crisp, sweet apple for the chutney. The sweetness balances the rhubarb while the crispness helps the chutney maintain some texture.
Onion: A key chutney ingredient that adds a little bite and savoriness.
Ginger: Adds a little sharpness and freshness.
Raisins: For a touch more sweetness and a little added texture.
Maple syrup: Whether a dark or lighter grade, it doesn't matter. Just make sure you're using the genuine maple syrup and not a corn syrup imitation.
Apple cider vinegar: The best vinegar to pair with apples.

Check out the recipe card below for the complete list of ingredients and quantities.

🌿 Substitutions & Variations

Apples: Instead of apples, try pears.
Raisins: Try using any other dried fruit, such as cranberries or currants.
For an earthy, herby flavor: Add a couple of teaspoons of fresh thyme leaves.

🔪 Instructions

Here's how to make apple and rhubarb chutney.

rhubarb being cut into pieces on a cutting board

Step 1: Slice the rhubarb into ½ inch pieces. Peel and roughly chop the apple and onion.

Step 2: Peel and finely chop the ginger. You want about a tablespoon. Then, zest the orange.

Step 3: Add the cumin, cinnamon, cloves, and red pepper flakes to a pan and toast for a minute or two over low heat until fragrant.

Step 4: Add the ginger to the pan,

apple cider vinegar being poured into the pan

Step 5: along with the apple cider vinegar,

Step 6: and the maple syrup.

Step 7: Simmer for a couple of minutes, increasing the heat to medium-low.

Step 8: Add the apple to the pan,

Step 9: as well as the rhubarb, onion, raisins, and orange zest.

Step 10: Cook, stirring occasionally, until everything is tender and a sauce-like consistency has formed, about 12-15 minutes.

✨ Top Tip

Cook the chutney to the point where the ingredients are softened and broken down, especially the rhubarb, but not to long that there is no longer any texture.
You can freeze chopped rhubarb to make this in the fall or winter when fresh rhubarb isn't available. Just put chopped rhubarb in freezer bags or an airtight container and add to the pan when cooking the chutney as described in the recipe. You may need to add a few extra minutes to the cooking time.

🥩 How to Use Apple and Rhubarb Chutney

This chutney is an excellent accompaniment to a variety of dishes. Here are a few ideas

You can skip the balsamic sauce in my Grilled Pork Chops with Herbs and top it with the chutney instead. The tangy apple flavor makes this a perfect condiment.
Add some over the top of these Stuffed Yorkshire Puddings.
Serve a spoonful of chutney with these Cheese and Chive Scones for a satisfying snack.
Or try it in place of the jam on this Halloumi Toast.

🥡 Storage

Store the chutney in an airtight container in the fridge for up to two weeks. You may also freeze the chutney for up to three months.

🙋🏻‍♂️ FAQ

Do apple and rhubarb go well together?

Yes, the sourness of rhubarb pairs well with the sweetness of most apples. Look for a sweet and crisp apple for this recipe.

Is chutney only commonly used in the UK?

Chutney is a sweet and tangy condiment that originated in India. This jammy, cooked style is especially popular in the UK-often served with cheese, cold meats, or savory pies. It's less common in the U.S. but may be found around the holidays.

What ingredients are used in chutney?

Chutneys can include a wide variety of ingredients. They may includes fruits, vegetables, vinegar, spices, a sweetener, and herbs.

Is this chutney able to be canned?

No. This recipe hasn't been tested safe for water bath canning. But Food in Jars is one of my favorite sources for canning recipes and there are some good chutney recipes there.