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Rhubarb-Cherry Chutney

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
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    6 cups

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.

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