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Rhubarb Chutney

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    about 3 cups


  • 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


  • 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.
Nutrition 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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Average Rating:
  • Sally
    Oct 22, 2020

    This tastes good on everything! So many interesting ingredients give great flavor

  • 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?