Rhubarb Chutney

Name: Rhubarb Chutney
Prep time: 20 min
Total time: 20 min
Yield: about 3 cups.
Ingredients: 3/4 cup sugar; 1/3 cup cider vinegar; 1 tablespoon minced garlic; 3/4 teaspoon ground ginger; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon crushed red pepper flakes; 1/8 to 1/4 teaspoon ground cloves; 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

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. —Jan Paterson, Anchorage, Alaska

Ingredients

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced garlic
3/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon ground cloves
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 sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes.
Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.

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.

Nutrition Facts

1/4 cup: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 1g protein.

Reviews

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Average Rating:

Susan

May 24, 2020

Very easy to put together with ingredients I keep in my house next time I am going to try it with the addition of tart apple and candied ginger
sandy501

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?