Rhubarb Chutney Recipe

Jeremy Keith/Wikimedia CC 2.0
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 2 pints (64 servings)
Ratings (4)

Sweet and tart, use this rhubarb chutney as a with meats and poultry.

What You'll Need

  • 2 pounds fresh rhubarb, chopped
  • 2 cups chopped onion
  • 1-1/2 cups sugar (brown)
  • 1 cup cider vinegar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons salt

How to Make It

  1. Combine rhubarb, onion, brown sugar, cinnamon, ginger, cloves, and salt in a large heavy saucepan. Cook until thickened, stirring often (about 30 minutes).
  2. Pack into hot sterilized jars and cover with canning lids.
  3. Set aside to seal.

Source: by Louise Stoltzfus (Good Books). Reprinted with permission.