Rhubarb Chutney Recipes

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Rhubarb Chutney image

This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Yield Makes 1 1/2 cups

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
Coarse salt
1/3 cup dry white wine, such as Sauvignon Blanc
1/3 cup golden raisins, coarsely chopped
1/2 cup sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick


  • Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
  • Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.


Quick and Easy Rhubarb Chutney image

Use this easy rhubarb chutney as an accompaniment with pork chops or roasts or grilled chicken. The spiced rhubarb chutney is ready in minutes.

Provided by Diana Rattray

Categories     Condiment     Jam / Jelly

Time 23m

Yield 16

Number Of Ingredients 11

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


  • Gather the ingredients.
  • 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, or about 6 to 8 minutes.
  • Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. Cover and store the chutney in the refrigerator for up to one week. The recipe makes about 2 cups, or about 16 2-tablespoon servings.
  • Serve the chutney along with grilled or pan-fried pork chops or chicken, or with a pork roast or baked ham.

Nutrition Facts : Calories 59 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 12 g, Fat 0 g, ServingSize 16 servings, UnsaturatedFat 0 g


Rhubarb chutney image

This rhubarb chutney is easy to make, has a fantastic balance of sweet, spice and tart and goes with so much!

Provided by Caroline's Cooking

Categories     Condiment

Time 15m

Number Of Ingredients 10

1 1/2 cups rhubarb (175g)
1/4 cup onion (approx 1/4 onion, or 1 shallot)
1 tsp fresh ginger ((finely diced volume))
1/4 cup sugar (4 tbsp)
3 tbsp apple cider vinegar
1/2 orange zest (ie from 1/2 orange)
3 tbsp orange juice ((approx 1/2 orange))
2 tbsp raisins (or dried tart cherries)
1/4 tsp cinnamon
1/4 tsp allspice


  • Cut the rhubarb into approx 1/3-1/2 inch slices. Finely dice the onion and mince the ginger.
  • Put everything in a wide non-reactive pot and bring to a simmer. Simmer for around 10 minutes until the mixture thickens, stirring occasionally (but taking care not to break up all the chunks). The liquid should not immediately close in behind the spatula when you move it through the mixture.
  • Set aside to cool. Store on the refrigerator for a day or two until needed, bringing to room temperature to use.

Nutrition Facts : Calories 125 kcal, Carbohydrate 31 g, Protein 1 g, Sodium 7 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving


Rhubarb Chutney image

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

Provided by Taste of Home

Time 20m

Yield about 3 cups.

Number Of Ingredients 12

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 : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.


Rhubarb & date chutney image

Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches - you name it

Provided by Good Food team

Categories     Afternoon tea, Buffet, Condiment, Lunch, Snack

Time 1h5m

Yield Makes about 2.25kg/5lb

Number Of Ingredients 10

50g fresh root ginger , grated
300ml red wine vinegar
500g eating apple , peeled and finely chopped
200g pitted date , chopped
200g dried cranberries or raisins
1 tbsp mustard seed
1 tbsp curry powder
400g light muscovado sugar
700g rhubarb , sliced into 2cm chunks
500g red onion


  • Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
  • Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.

Nutrition Facts : Calories 19 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.07 milligram of sodium


Pork Tenderloin with Spiced Rhubarb Chutney image

The chutney also works well as an accompaniment to chicken, duck or lamb.

Categories     Ginger     Roast     Pork Tenderloin     Rhubarb     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs


  • For chutney:
  • Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
  • For pork:
  • Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.


Rhubarb Chutney image

Learn to make this easy and delicious homemade Rhubarb ​Chutney. Best served as part of a cheeseboard, and even meat!

Provided by Michelle Minnaar

Categories     Chutney

Time 1h50m

Number Of Ingredients 8

1kg (2.2lb) rhubarb, chopped
2 onions, chopped
600g (3 cups) brown sugar
240g (1½ cups) sultanas
625ml (1½ cups) apple cider vinegar
6g (2 tsp) curry powder
3g (1 tsp) cayenne pepper
11g (1 tbsp) white mustard seed


  • Place all the ingredients in a large, heavy-bottomed pan and bring to the boil.
  • Lower the heat to a simmer, then continue to cook, uncovered, for 1½ hours, or until the chutney has thickened.
  • Pour into hot sterilised jars, seal and label. Enjoy!

Nutrition Facts : Calories 59 calories, Sugar 12.9 g, Sodium 5 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 14.4 g, Fiber 0.6 g, Protein 0.4 g, Cholesterol 0 mg


Rhubarb Chutney image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 cup raisins
1/2 cup of Talavera Muscat
1 tablespoon of canola oil
1/4 teaspoon brown mustard
1/2 teaspoon yellow mustard
1/4 teaspoon Aleppo pepper
1 teaspoon Lucknowi fennel
1 tablespoon chopped fresh ginger
4 stalks of rhubarb, sliced
Salt and pepper, to taste


  • Slice rhubarb. Heat raisins in Muscat and 1/2 cup of water until plump. Heat oil in medium sauce pan, add the mustard seeds, aleppo chili and Lucknowi, cook until fragrant. Add the chopped ginger and sweat. Add slices rhubarb and saute quickly. Add the muscat and the raisins and cook rapidly. Make sure that the rhubarb does not get mashed up. Season with salt and pepper, remove from heat and cool rapidly.


Rhubarb-Cherry Chutney image

I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 55m

Yield 6 cups.

Number Of Ingredients 12

7 cups chopped fresh or frozen rhubarb (about 2 pounds)
2 cups packed brown sugar
2 cups fresh or frozen pitted tart cherries, chopped
1 large tart apple, peeled and chopped
1 cup red wine vinegar
1 medium red onion, chopped
1 celery rib, chopped
1 tablespoon finely chopped crystallized ginger
3 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves


  • In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

Nutrition Facts :


Rhubarb Chutney image

Categories     Condiment/Spread     Sauce     Ginger     Quick & Easy     Dried Fruit     Rhubarb     Simmer     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 9

1 cup plus 2 tablespoons sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried currants
4 green onions, chopped


  • Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.


Spicy Rhubarb Chutney image

This is a great recipe for grilled pork or chicken. The original recipe was sent to me from my Aunt Jean. I changed the recipe to include more cinnamon, jalapenos and garlic. I find this is much better-but if the heat scares you de seed the peppers.

Provided by Diana Adcock

Categories     Chutneys

Time 2h

Yield 5-7 half pints

Number Of Ingredients 15

2 cups packed brown sugar
1 1/2 cups cider vinegar
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
6 cups rhubarb, cut in 1/2 inch pieces
3 small jalapenos, with seeds minced
2 teaspoons minced ginger
3 teaspoons minced garlic
1 cup chopped onion
1 cup golden raisin


  • In a large heavy saucepan combine the ingredients of part 1.
  • Bring to a boil and stir to dissolve sugar.
  • Add the ingredients of part 2.
  • Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
  • Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.

Nutrition Facts : Calories 493.9, Fat 0.7, SaturatedFat 0.2, Sodium 505.8, Carbohydrate 122.8, Fiber 5.4, Sugar 106.2, Protein 3.1


Rhubarb-Raisin Chutney image

This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.

Provided by Kittencalrecipezazz

Categories     Chutneys

Time 30m

Yield 9-10 serving(s)

Number Of Ingredients 8

1 1/2 cups brown sugar
2/3 cup apple cider vinegar
1/4 cup water
2 tablespoons minced fresh ginger
3 teaspoons lemon zest
1 large cinnamon stick
4 cups fresh rhubarb, cut into about 1/2-inch pieces
1 1/2 cups dark raisins or 1 1/2 cups currants


  • In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
  • Reduce heat to low; simmer for 5 minutes.
  • Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
  • Season with salt and pepper.
  • Serve warm or cover and refrigerate.
  • Rewarm slightly before using.

Nutrition Facts : Calories 227, Fat 0.2, SaturatedFat 0.1, Sodium 20.4, Carbohydrate 57.8, Fiber 2, Sugar 50.3, Protein 1.3


Rhubarb Chutney image

Provided by Barbara Kafka

Categories     weekday, condiments

Time 30m

Yield About 5 cups

Number Of Ingredients 7

8 teaspoons vegetable oil
4 medium shallots, cut into 1/4-inch dice
1/3 cup peeled and diced ginger
2 tablespoons Madras curry powder
1 cup dark brown sugar
2 1/4 pounds rhubarb stalks, trimmed and cut diagonally into 1/2-inch pieces
15 medium radishes, halved and cut across into thin slices


  • In a medium saucepan, heat oil over medium heat. Stir in shallots, ginger and curry powder. Cook, stirring, for about 6 minutes, or until shallots are limp.
  • Stir in sugar, rhubarb and radishes. Cover pot and raise the heat to medium-high. Cook, stirring occasionally, for 8 minutes, or until the rhubarb is tender but not mushy.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 25 milligrams, Sugar 29 grams, TransFat 0 grams


Rhubarb chutney image

A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers

Provided by Rosie Birkett

Categories     Condiment

Time 25m

Number Of Ingredients 6

250ml cider vinegar
100g golden caster sugar
300g chopped rhubarb
4 chopped medjool dates
1 tsp grated ginger
1 cardamom pod


  • In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.

Nutrition Facts : Calories 232 calories, Carbohydrate 55 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein


Rhubarb Chutney image

Provided by Florence Fabricant

Categories     condiments, side dish

Time 45m

Yield 4 half-pints

Number Of Ingredients 9

4 cups coarsely diced rhubarb
2 cups light brown sugar
1/2 cup lemon juice
1/2 cup cider vinegar
2 tart apples, peeled and coarsely diced
1 cup raisins
3 tablespoons minced fresh ginger
10 black peppercorns
4 whole cloves


  • Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
  • Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
  • The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)


Homemade Rhubarb Chutney image

This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also delicious when paired with roast chicken and pork, which benefit from its tartness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Yield Makes 2 cups

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, finely chopped
1 pound rhubarb, cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup packed light-brown sugar
1 tablespoon peeled minced fresh ginger
1 cinnamon stick
1 tablespoon sherry vinegar


  • In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes.
  • Add rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick and stir in vinegar. Serve with ham or pork and cornichons.

Nutrition Facts : Calories 267 g, Fat 7 g, Fiber 3 g, Protein 2 g


Rhubarb Pineapple Chutney image

This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!

Provided by KIERSA

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 30m

Yield 10

Number Of Ingredients 12

4 cups chopped rhubarb
1 ½ cups chopped fresh pineapple
1 cup water
1 cup dried cherries
½ cup white sugar
⅓ cup cider vinegar
1 (1 inch) piece fresh ginger root, peeled and sliced
1 large clove garlic, crushed
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon fresh ground black pepper


  • Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

Nutrition Facts : Calories 113.5 calories, Carbohydrate 26.5 g, Fat 0.2 g, Fiber 2.6 g, Protein 1.5 g, Sodium 238.1 mg, Sugar 19.8 g

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Instructions. Prepare a hot water bath and bring up to temperature, scold 2 - 3 half-pint jars in the bath until ready to use. In a large, heavy-bottomed pan, add the rhubarb, red onion, ginger, cranberries, spices, wine vinegar and light …
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2013-06-10 I picked some seasonings which I wanted to test with the rhubarb chutney. But first, I had to prepare the chutney. First, I combined 4 1/4 cups (1 l) chopped rhubarb, 1 small onion, 1/3 cup (80 ml) apple cider vinegar and 40 …
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2012-04-08 1/4 teaspoon of paprika for the color, optional. 1/3 cup sugar adjust to taste. Method. In a blender coarsely ground the fenugreek, coriander, fennel and cumin seeds. In a saucepan put the oil and add all the ingredients except the sugar. Mix it well. Cook over medium heat until the rhubarbs are tender.
From manjulaskitchen.com

In a pot, bring all of the ingredients to a boil while stirring. Simmer over medium-low heat for 20 minutes, stirring occasionally. Transfer to airtight containers. Let cool, then refrigerate. The rhubarb chutney will keep for 1 month in the refrigerator. You can also store the chutney in sterilized jars for 1 year at room temperature (see note).
From ricardocuisine.com

Instructions. In medium saucepan, combine rhubarb, sugar, water, apple, raisins and gingerroot. Cook, covered, on medium heat, stirring occasionally, for about 10 minutes or until thickened and fruit has softened. Stir in salt, cinnamon and cloves. Pour into sterilized jars and keep refrigerated for up to 1 month.
From ontario.ca

1. Heat a pan on medium heat and add oil. 2. Add the whole spices and stir well. Reduce the heat and add ground garam masala. Mix and immediately add the rhubarb. Add salt and sugar. 3. Raise the heat to high and simmer, stirring from time to time for 20 minutes.
From spicetrekkers.com

2016-04-29 Instructions. In a large skillet, heat olive oil over medium heat. Add finely chopped red onion to the skillet. Sautée for 1 minute, stirring occasionally, then add minced garlic and ginger and finely chopped red pepper. Sautée for 1 more minute, stirring occasionally, then add ground cardamom, cloves and a pinch of salt.
From happykitchen.rocks

2022-06-18 Combine all the ingredients in a heavy nonaluminum sauce pan. Bring slowly to a boil then reduce the heat and simmer for about 10 minutes, or until the rhubarb and apple are very soft but still hold their shape. Do not allow them to turn into mush. Taste and adjust seasonings. Cool and chill before serving.
From almanac.com

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