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Tangy Rhubarb Chutney

 Tangy Rhubarb Chutney
My mother-in-law shared with me a great chutney recipe that I experiment with by changing the fruits. This version is a bit different, but I love the pear, onion and rhubarb combination. The longer it sets, the better it tastes! —Barbara Estabrook, Rhinelander, Wisconsin
12 ServingsPrep: 25 min. Cook: 40 min. + chilling


  • 3 cups chopped fresh or frozen rhubarb
  • 1 cup packed brown sugar
  • 1 cup white balsamic vinegar
  • 1 cup finely chopped onion
  • 3/4 cup golden raisins
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon ground nutmeg
  • 2 medium pears, peeled and diced
  • 2 tablespoons minced fresh mint


  • In a large saucepan, combine the rhubarb, brown sugar, vinegar,
  • onion, raisins, Worcestershire sauce, ginger, salt, curry and
  • nutmeg. Cook and stir until mixture comes to a boil. Reduce heat;
  • simmer, uncovered, for 25-30 minutes or until rhubarb is tender,
  • stirring occasionally.
  • Add pears. Simmer, uncovered, 10-15 minutes longer or until pears are
  • tender. Cool to room temperature. Stir in mint. Transfer to a large
  • bowl. Cover and refrigerate for at least 6 hours before serving. May
  • be stored in the refrigerator up to 1 week. Yield: 4 cups.

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Tangy Rhubarb Chutney (continued)

Nutritional Facts: 1 serving (1/3 cup) equals 139 calories, trace fat (trace saturated fat), 0 cholesterol, 226 mg sodium, 35 g carbohydrate, 2 g fiber, 1 g protein.