Replacing apples with rhubarb in a classic English style chutney makes for a zingy version that tastes a bit more like spring instead of the autumnal apple version. This chutney goes exceedingly well served warm with roast chicken, turkey, pork or duck. It is also a great add-in for turkey sandwiches or grilled cheese and makes a nice addition to a cheese plate.

Rhubarb Chutney
A spring version of classic English chutney.
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  1. 1/4 cup cider vinegar
  2. 3/4 cup sugar
  3. 1 tablespoon minced fresh ginger
  4. 1 ½ teaspoon sweet curry powder
  5. 1/2 teaspoon coriander
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon ground cloves
  8. 1/4 teaspoon dried crushed red pepper
  9. 4 cups rhubarb cut into 1/2 inch pieces
  10. 1/2 cup chopped onion
  11. 1/3 cup sultanas / golden raisins
  1. Combine all ingredients in 4 quart saucepan.
  2. Bring to a boil, then reduce to medium, stirring 10 minutes or so until thickened, about 60 minutes. (Pay more attention to stirring towards end of cooking as there is greater risk for scorching when liquid evaporates.)
  1. Store in covered glass jars.  Refrigerate for up to 1 week.
Garden, Farm and Table


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