Rhubarb and Ginger Chutney

Spiced Rhubarb and Ginger Chutney

A warming and flavourful chutney that would make a great gift — or make double and keep one for yourself!

Makes 1 small pot


  • 400g (14.1 oz) rhubarb, trimmed and sliced
  • 1 small onion, peeled and sliced
  • 3 tbsp brown sugar
  • 1 tsp nigella seeds
  • 1 tsp fennel seeds
  • 2 inches fresh ginger, peeled and sliced into thin matchsticks
  • ½ tsp chilli flakes
  • 1 star anise, whole
  • 1 clove garlic, sliced
  • 120ml (4 fl oz) cold water
  • 60ml (2 fl oz) apple cider vinegar
  • 1 tsp sea salt flakes


  1. Place all the ingredients in a small pan and bring to a simmer. Allow to gently cook for 1 hour, stirring occasionally.
  2. Once cooked, leave to cool and store, covered, in the fridge for up to 1 week. This can also be stored in the freezer for up to 3 months.

Recipe by Vegan Life in-house chefs.