Tangy Rhubarb Chutney Recipe

Tangy Rhubarb Chutney Recipe
Tangy Rhubarb Chutney Recipe photo by Taste of Home
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Tangy Rhubarb Chutney Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min. + chilling

Ingredients

  • 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

Directions

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 bowl. Cover and refrigerate for at least 6 hours before serving. May be stored in the refrigerator up to 1 week. Yield: 4 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 Tangy Rhubarb Chutney in Taste of Home April/May 2006, p29

Nutritional Facts

1/3 cup: 139 calories, 0 fat (0 saturated fat), 0 cholesterol, 226mg sodium, 35g carbohydrate (31g sugars, 2g fiber), 1g protein.

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  • 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
  1. 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.
  2. Add pears. Simmer, uncovered, 10-15 minutes longer or until pears are tender. Cool to room temperature. Stir in mint. Transfer to a bowl. Cover and refrigerate for at least 6 hours before serving. May be stored in the refrigerator up to 1 week. Yield: 4 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 Tangy Rhubarb Chutney in Taste of Home April/May 2006, p29

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