Apple Rhubarb Chutney That Tastes Like Home

The first time I tasted apple rhubarb chutney, I was standing barefoot in my kitchen with the screen door open, a hot jar hissing on the counter, and the smell of vinegar, ginger, and sugar curling through the air. It was tart and sweet and warm all at once, like the heart of a summer garden packed into a spoon.

If you’ve got rhubarb running wild or apples tumbling from a neighbor’s tree, this one’s for you. Today, we’re making an old fashioned apple rhubarb chutney that’s perfect for gifting, long storage, or just spooning straight over pork chops.

In this post, I’ll walk you through my favorite canning-friendly version (inspired by the apple rhubarb chutney River Cottage vibe), answer all your chutney FAQs, and show you how to tweak it for your taste.

Key Takeaways: What You Need to Know

• Apple rhubarb chutney is a tangy, sweet preserve made from fruit, vinegar, sugar, and spices.
• It’s a fantastic way to use up extra rhubarb and apples, with storage potential for 12+ months.
• This recipe uses pantry staples and simple steps, no fancy gear required.
• Ideal for canning, gifting, or enjoying with cheese boards, grilled meats, and sandwiches.
• You’ll find plenty of variation options (like River Cottage style tweaks) below.

What Is Apple Rhubarb Chutney?

Why Do People Love Apple Rhubarb Chutney?

Apple rhubarb chutney is a cooked condiment made by simmering diced apples and rhubarb with vinegar, sugar, onions, and spices until thickened. It’s tangy, deeply flavorful, and versatile — pairing beautifully with meats, cheeses, and even roasted vegetables.

The balance of tart rhubarb and sweet apple creates a depth that feels like autumn and summer having a dance party in a jar.

In my kitchen just outside Austin, Texas, this chutney has become a seasonal must. Every spring, I make a few batches and tuck them away for cozy meals later in the year. It’s one of those recipes that feels old-school in the best way — kind of like grandma’s apron, only tangier.

What’s the Difference Between This and a Jam?

Great question. Chutney isn’t jam. While both are preserves, chutneys always include vinegar and savory spices. Think cloves, ginger, and mustard seed instead of just sugar and fruit. You get a little pucker, a little spice, and way more dimension.

This isn’t something you spoon over toast (unless it’s sharp cheddar toast, which — trust me — is divine). It’s a savory-sweet condiment that belongs right beside grilled pork, roasted chicken, or a holiday cheese board.

In fact, it’s a great way to work through that extra garden rhubarb without defaulting to crisps or pies every time. If you’re in that boat, I’ve got you covered with recipes like this rhubarb pie or blackberry rhubarb jam, too.

How to Make Apple Rhubarb Chutney at Home

What Ingredients Go into a Classic Apple Rhubarb Chutney?

To make a deeply flavorful, long-lasting apple rhubarb chutney, you’ll need just a handful of pantry staples, fresh produce, and some patience. Here’s the list I use every single season:

These quantities make about 6 half-pint jars. You can halve or double it easily — I always double mine when rhubarb’s in peak season.

Looking for more ways to use that rhubarb haul? These rhubarb muffins and rhubarb bread are also pantry magic.

Step-by-Step: How to Cook and Can Your Chutney

Here’s the process I follow every time. No stress, no specialty tools required (though a jar funnel and wide-mouth jars make life easier).

1. Prep the Produce

Wash, peel, and chop everything first. Rhubarb should be in ½-inch chunks. Apples can be a bit bigger — they’ll break down during the simmer.

2. Combine and Simmer

Add all ingredients to a heavy-bottomed pot. Stir well, bring to a boil, then lower heat to medium-low. Simmer uncovered for 45–60 minutes, stirring every 10–15 minutes.

The chutney should reduce and thicken. You’ll know it’s done when you can drag a spoon across the bottom of the pot and it leaves a trail.

3. Taste and Adjust

Give it a taste. Too sweet? Add a splash more vinegar. Too tart? A spoon of brown sugar. Want more warmth? A pinch more cinnamon does the trick.

4. Jar and Process (for Long Storage)

Sterilize your jars in boiling water for 10 minutes. Fill jars with hot chutney, leaving ¼-inch headspace. Wipe rims, add lids, and process in a boiling water bath for 10 minutes (adjust for altitude if needed).

Let cool undisturbed for 24 hours. You’ll hear the sweet little “ping” of sealing lids. Store sealed jars in a cool dark place for up to 12 months.

Not into canning? Cool and store in the fridge up to 3 weeks — or freeze in containers for 3 months.

Pro Tip: This chutney tastes better after 2–3 weeks, when the flavors mellow and deepen. So make a batch now, and you’ll thank yourself next month.

Storage Tips for Apple Rhubarb Chutney

Can you freeze it? Yes! Just use freezer-safe jars or containers and leave room for expansion.

How long does it last?

• Canned: Up to 12–18 months in a cool, dark pantry
• Fridge: 3 weeks
• Frozen: 3–4 months

If you’re into make-ahead condiments, this is gold. It’s why I file this under apple rhubarb chutney for long storage in my seasonal kitchen planner.

Looking for more fruit preserves? Try this strawberry rhubarb jam next — it’s a fan favorite.

Serving Apple Rhubarb Chutney – Beyond the Cheese Board

What Does Apple Rhubarb Chutney Go With?

Short answer? Almost everything savory. This chutney isn’t just a sidekick — it’s a flavor bomb that turns basic meals into craveable bites. Whether you’re hosting a dinner party or just assembling a weekday sandwich, here are my go-to uses:

Top ways I serve apple rhubarb chutney:

• Roast pork: Spoon over chops or pork loin right before serving.
• Sharp cheddar + crackers: A match made for cozy nights in.
• Grilled cheese sandwich: Add a layer inside before toasting. Thank me later.
• Burgers: Swap out ketchup for a dollop of chutney.
• Breakfast toast: With cream cheese or goat cheese — especially on seeded sourdough.
• Holiday roast turkey: It’s like cranberry sauce with more soul.

We even use it as a glaze for grilled chicken or salmon by thinning it slightly with hot water or cider vinegar.

And yes, I’ve tucked a spoonful into a bowl of strawberry rhubarb cobbler when I was feeling rebellious — the sweet-savory combo just works.

Can You Use It in Recipes?

Absolutely. Once you have a jar of apple rhubarb chutney on hand, it becomes one of those ingredients you reach for instinctively. Try it:

• Stirred into lentil or chickpea curry for a tangy twist
• Mixed with Greek yogurt as a dip for samosas or flatbread
• Tucked inside puff pastry with brie or camembert for a quick appetizer
• Layered in grilled veggie wraps with roasted peppers and halloumi

Want something sweet to follow up? I usually finish those meals with something from my rhubarb dessert recipes — especially the rhubarb crisp on hot days.

This chutney’s flavor profile has enough personality to shine — but enough balance to work behind the scenes in other dishes, too.

Why This Apple Rhubarb Chutney Became a Family Staple

The First Time I Made It (And Almost Gave It All Away)

A few years ago, I hosted a backyard dinner with just six friends, folding chairs, and a porch light full of June bugs. I had grilled some pork tenderloin, and on a whim, I pulled out the apple rhubarb chutney I’d made earlier that week.

I didn’t announce it — just set the jar next to the cutting board with a spoon. Twenty minutes later, that jar was scraped clean, and someone asked, “What is this magical stuff?” One friend said it reminded him of his grandmother’s Christmas preserves; another asked for a jar on the spot.

That night, the chutney became more than a condiment. It became a memory-maker.

Now, I double the recipe every season. Half of it goes into pantry storage, and the rest? I gift it — wrapped in kraft paper with a string and a handwritten label. It’s one of those things that always gets a call-back: “Abby, do you have any more of that chutney?”

If you’re a gift-giver, try it alongside a mini loaf of rhubarb bread or a jar of peach rhubarb jam. It’s a little homespun bundle of joy.

Real-Life Testimonial

“I made your apple rhubarb chutney last fall for the first time — ended up canning eight jars. We opened one in February for a snow day dinner, and it was like tasting summer again. My husband eats it with cheddar on toast now. Thanks for such a simple, soul-warming recipe.”
— Jen P., Pennsylvania

Jen’s note hit my inbox in early spring and reminded me exactly why I keep sharing these recipes. When food feels like care, you know you’re doing something right.

Apple Rhubarb Chutney Variations – Including River Cottage Style

What’s the River Cottage Take on Apple Rhubarb Chutney?

If you’ve ever flipped through River Cottage Preserves Handbook, you know it’s all about slow food and timeless technique. Their style leans rustic, unfussy, and deeply flavorful — which fits apple rhubarb chutney like a glove.

Here’s how the apple rhubarb chutney River Cottage version differs slightly from my base recipe:

To make a River Cottage-inspired chutney, try swapping in malt vinegar, demerara sugar, and using red onions. Add a pinch of red chili flakes for heat and simmer longer for that caramelized edge.

It’s a little more assertive, a little more savory — perfect for pairing with charcuterie or crusty bread.

How Can I Tweak It to Fit My Pantry?

Let’s say you don’t have all the exact ingredients on hand. Here’s how to make it work:

Substitutions & Variations:

• No raisins? Use dried cranberries or chopped dates.
• Too much sugar? Reduce to 1 ¼ cups and balance with sweeter apples like Fuji.
• No mustard seeds? Try ½ tsp ground mustard or omit.
• Want it spicy? Add ½ tsp chili flakes or a minced red chili.

Make it chunkier: Don’t over-stir — let some apples stay intact for texture.

Make it smoother: Use a potato masher at the end for a jam-like consistency.

Looking to use up more rhubarb? Pair it with this strawberry rhubarb crisp on the same weekend. One savory, one sweet — balance!

Can I Make It Sugar-Free or Low-Sugar?

You can, but you’ll need to use a sugar substitute that’s safe for preserving (like sucralose or a sugar-free pectin). Just note that sugar acts as a preservative here — if you go low-sugar, store it in the fridge or freezer and eat it within a few weeks.

Nutrition & Safe Canning for Apple Rhubarb Chutney

Is Apple Rhubarb Chutney Healthy?

Let’s break it down: this apple rhubarb chutney is made from whole fruit, real vinegar, and warm spices — no additives, no thickeners, and nothing weird.

Each tablespoon (rough estimate) contains:

It’s not a low-sugar food, but it’s also not something you eat by the cup. A spoonful here and there adds flavor, not overload. The vinegar and spices make it naturally bright and satisfying.

Rhubarb, in particular, is low in calories and high in antioxidants like anthocyanins (which give it that rich red-pink color). And apples bring in pectin — great for gut health and texture.

Can You Safely Can This Chutney?

Yes — and here’s why it matters.

Because this chutney contains vinegar and sugar, it’s naturally acidic enough for safe water bath canning — no pressure canner needed. That said, you want to follow best practices:

• Use 5% acidity vinegar (check the label)
• Keep the sugar ratio the same (for shelf-stability)
• Sterilize jars and lids properly
• Process filled jars in a boiling water bath for 10 minutes
• Let cool undisturbed and check for sealed lids

Need an official source? The National Center for Home Food Preservation offers guidelines on canning acidic foods like chutney. You can read their safety notes here — it’s a gold-standard resource maintained by food science experts at the University of Georgia.

Once canned and sealed, your chutney can last up to 18 months in a cool, dark pantry. If any lids don’t seal, pop that jar in the fridge and use it within 3 weeks.

Who Should Avoid It?

This chutney is a good fit for most people, but keep in mind:

• Low-sugar diets: Adjust as needed or enjoy in small amounts
• Low-sodium diets: Reduce added salt or skip it if pairing with salty dishes
• GERD or reflux: The vinegar and spices might be irritating — test a small amount first

Otherwise, it’s a wholesome, homemade way to add flavor with real ingredients.

Want to turn it into a gift? Add a jar of strawberry rhubarb bars or rhubarb custard pie — trust me, it’s a hit.

Apple Rhubarb Chutney

A tangy, sweet, and spiced old-fashioned apple rhubarb chutney recipe that’s perfect for canning, gifting, and pairing with roasted meats or cheese boards.

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Course: Condiment, Preserves

Cuisine: American, British

Diet: Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Resting Time (for flavor meld): 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 48 tbsp

Calories: 28kcal

Author: Abby Pinkmann

Cost: $7

Equipment

• 1 Large Pot Heavy-bottomed, non-reactive
• 6 Half-Pint Jars Sterilized with lids/rings
• 1 Ladle For transferring hot chutney
• 1 Jar Funnel Optional but helpful
• 1 Water Bath Canner For preserving

Ingredients

• 4 cups Rhubarb Diced fresh or frozen
• 3 cups Apples Peeled chopped (e.g. Granny Smith)
• 1 Yellow onion Large diced
• 1.75 cups Brown sugar Packed
• 1.5 cups Apple cider vinegar 5% acidity for canning safety
• 0.75 cup Raisins Optional
• 1 tbsp Fresh ginger Grated or 1 tsp ground ginger
• 1 tsp Ground cinnamon
• 0.5 tsp Ground cloves
• 1 tsp Mustard seeds Whole
• 1.5 tsp Salt Fine sea salt

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Instructions

• Prep Ingredients: Wash, peel, and chop rhubarb, apples, and onion. Grate ginger if using fresh.
• Combine in Pot: Add all ingredients to a large heavy-bottomed pot.
• Bring to Boil: Stir and bring to a boil over medium-high heat.
• Simmer: Reduce heat and simmer uncovered for 45–60 minutes, stirring every 10–15 minutes.
• Check Consistency: When the chutney is thick and leaves a trail on the pot bottom, it’s ready.
• Taste + Adjust: Taste for balance — adjust vinegar or sugar as needed.
• Prepare Jars: Sterilize jars and lids in boiling water for 10 minutes.
• Fill Jars: Use a ladle and funnel to pack hot chutney into jars, leaving ¼” headspace.
• Seal + Process: Wipe rims, seal with lids, and process in boiling water bath for 10 minutes.
• Cool + Store: Let jars rest undisturbed for 12–24 hours. Store sealed jars for up to 18 months.

Notes

Best Flavor: Let jars rest for 2–3 weeks before opening to allow flavors to mellow.

Storage: Store sealed jars in a cool dark place. Refrigerate after opening.

Freezer Friendly: Not canning? Freeze cooled chutney in containers for up to 4 months.

Pair With: Grilled pork, roasted turkey, sharp cheddar, or crusty bread.

Nutrition

Calories: 28kcal | Carbohydrates: 7g | Sodium: 40mg | Sugar: 5g | Vitamin C: 1mg

FAQs

Wrapping It Up: Why You’ll Love This Chutney

Apple rhubarb chutney brings bold flavor, flexible use, and homemade goodness to your table. Whether you’re new to preserving or a seasoned small-batch maker, this recipe is easy, forgiving, and unforgettable.

And in true EATWELLWELL fashion — it turns simple ingredients into something full of heart.

This is a fridge-staple-meets-gift-from-the-garden kind of condiment. Keep one jar for yourself. Share the rest. Or make a double batch, because you’ll want more.