Rhubarb Chutney Recipe
Rhubarb Chutney Recipe photo by Taste of Home

Rhubarb Chutney Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings

Ingredients

  • 3/4 cup sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground cloves
  • 1/4 teaspoon crushed red pepper flakes
  • 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

Nutritional Facts

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

Directions

  1. In a large saucepan, combine the sugar, vinegar, garlic, cumin, ginger, cinnamon, cloves and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved.
  2. Add the rhubarb, onion and raisins. Cook and stir over medium heat for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Stir in food coloring if desired. Cool completely. Store in the refrigerator. Yield: about 3 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Chutney in Country Woman March/April 2002, p29

Nutritional Facts

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

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Reviewed May. 17, 2011

I really like this recipe and would like to perserve it to eat later in the winter, does anyone have any ideas on how to change the recipe to do this?

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