Rhubarb-Cherry Chutney Recipe

Rhubarb-Cherry Chutney Recipe
Rhubarb-Cherry Chutney Recipe photo by Taste of Home
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Rhubarb-Cherry Chutney Recipe

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I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 7 cups chopped fresh or frozen rhubarb (about 2 pounds)
  • 2 cups packed brown sugar
  • 2 cups fresh or frozen pitted tart cherries, chopped
  • 1 large tart apple, peeled and chopped
  • 1 cup red wine vinegar
  • 1 medium red onion, chopped
  • 1 celery rib, chopped
  • 1 tablespoon finely chopped crystallized ginger
  • 3 garlic cloves, minced
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cloves

Directions

In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened.
Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving. Yield: 6 cups.
Originally published as Rhubarb-Cherry Chutney in Simple & Delicious June/July 2015

  • 7 cups chopped fresh or frozen rhubarb (about 2 pounds)
  • 2 cups packed brown sugar
  • 2 cups fresh or frozen pitted tart cherries, chopped
  • 1 large tart apple, peeled and chopped
  • 1 cup red wine vinegar
  • 1 medium red onion, chopped
  • 1 celery rib, chopped
  • 1 tablespoon finely chopped crystallized ginger
  • 3 garlic cloves, minced
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  1. In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened.
  2. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving. Yield: 6 cups.
Originally published as Rhubarb-Cherry Chutney in Simple & Delicious June/July 2015

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