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Rhubarb Chutney

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Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Jan Paterson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. —Jan Paterson, Anchorage, Alaska

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Test Kitchen Approved

Rhubarb Chutney

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Prep Time 20 min
Yield about 3 cups

Ingredients

  • 3/4 cup sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon minced garlic
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 to 1/4 teaspoon ground cloves
  • 4 cups coarsely chopped fresh or frozen rhubarb, thawed
  • 1/2 cup chopped red onion
  • 1/3 cup golden raisins
  • 1 teaspoon red food coloring, optional
Text Ingredients

Directions

  1. In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes.
  2. Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.

Nutrition Facts

1/4 cup: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 1g protein.

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