"Rhubarb Chutney is a sweet and sour condiment that Paris perfectly with Easter ham or Spring lamb. It freezes well and can be made in the Spring and served with your Thanksgiving turkey."
Rhubarb Chutney
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Prep time 5mins
Cook time 15mins
Serves or Makes: 1 1/2 cups
Recipe Card
ingredients
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup apple cider vinegar
- 1/3 cup golden raisins
- 1 tablespoon currants
- 1 tablespoon minced fresh ginger
- 1/4 tsp ground cumin
- 1/4 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp red pepper flakes
- 1/4 tsp salt
Method
Step 1
Heat a large saucepot over medium-high heat and add the sugar, brown sugar and apple cider vinegar. Stir and cook until the mixture starts to simmer. Add the onions, raisins, currants, ginger and spices. Stir the chutney as it cooks, about 15-20 minutes. The chutney will start to thicken and the rhubarb will cook down. Add water if the chutney is too thick. Season the chutney with salt and let cool.
Step 2
When the chutney is cool, place in a container and cover and refrigerate. The chutney will last two months in the fridge, or freeze it for up to 6 months.