Rhubarb Chutney Recipe
Rhubarb Chutney Recipe photo by Taste of Home
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3/4 cup sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
  • 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

Directions

In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. 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: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 1g protein.

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  • 3/4 cup sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
  • 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
  1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. 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

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sandy501 User ID: 1799056 45869
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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