Quick and Easy Rhubarb Chutney

Easy Rhubarb Chutney
Easy Rhubarb Chutney. Diana Rattray
    23 min

 This easy rhubarb chutney recipe makes 2 cups, enough for 4 to 6 people. The sweet and tart flavors of the chutney pair beautifully with pan broiled or grilled pork chops or chicken or serve it alongside a pork roast or ham. 

I used dried cherries in the recipe, but dried cranberries or raisins would be delicious as well. 

Make the chutney in advance and store in the refrigerator for up to 1 week.

The recipe makes about 2 cups of chutney, enough for 4 to 6 servings.

What You'll Need

  • 2/3 cup granulated sugar
  • 1/4 cup cider vinegar 
  • 3 cups rhubarb slices, about 1 pound
  • 1/2 cup chopped red onion
  • 1/2 cup dried coarsely chopped tart cherries
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cinnamon
  • dash crushed red pepper flakes
  • dash ground cloves

How to Make It

 In a heavy medium saucepan combine the sugar and vinegar. Bring to a boil and cook until the sugar has dissolved. Add the rhubarb, chopped red onion, and chopped  cherries, along with the garlic powder, ginger, chili powder, cinnamon, red pepper flakes, and cloves.

Continue cooking over medium heat until the rhubarb and vegetables are tender and the mixture has thickened, about 6 to 8 minutes.

Transfer the rhubarb chutney to a 1-pint jar or container and cool. Cover and store the chutney in the refrigerator for up to 1 week.

Serve the chutney along with grilled or pan-fried pork chops or chicken, or with a pork roast or baked ham.

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