Rhubarb Chutney
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups coarsely diced rhubarb
- 2cups light brown sugar
- ½cup lemon juice
- ½cup cider vinegar
- 2tart apples, peeled and coarsely diced
- 1cup raisins
- 3tablespoons minced fresh ginger
- 10black peppercorns
- 4whole cloves
Nutritional analysis per serving (4 servings)
480 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 121 grams carbohydrates; 7 grams dietary fiber; 105 grams sugars; 3 grams protein; 39 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
- Step 2
Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
- Step 3
The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)
Private Notes
Comments
I've used this recipe with cranberries and chopped orange for years. I also add some chopped jalapenos. I freeze it in canning jars to preserve the bright color, as regular canning darkens the mixture.
A bit less sugar and ginger
Fabulous! Decrease sugar by 1/3-1/2; Granny Smiths; Bragg’s vinegar.
Phenomenal! Followed suggestions of 1/2ing the sugar and ginger and adding a pinch of cayenne. Great use of apples that have lost their crunch. Started w apples instead of rhubarb and followed everything else. Cooked in less than 3 minutes. Looking forward to serving this w grilled pork medallions and sending our guests home w 1/2 pint jars of rhubarb chutney to enjoy on their own.
Delicious, might followed the recipe. Makes 4 jam jars.
Added star anise and cinnamon stick. Craisins instead of raisins (yuck). Used one diced apple while cooking rhubarb and one during last minutes - just until soft. Spicier with better texture combo
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