Quick and Easy Rhubarb Chutney

Easy Rhubarb Chutney
Diana Rattray
Prep: 15 mins
Cook: 8 mins
Total: 23 mins
Servings: 16 servings
Nutrition Facts (per serving)
59 Calories
0g Fat
14g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 59
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Total Sugars 12g
Protein 0g
Vitamin C 3mg 16%
Calcium 25mg 2%
Iron 0mg 1%
Potassium 104mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chutney is a spicy fruit and vegetable condiment flavored with vinegar, sugar, and spices. Chutney originated in India.

This easy rhubarb chutney recipe makes 2 cups, enough for four to six 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. 

This is not a home canning recipe, as it makes a small batch for meals. Make the chutney in advance and store in the refrigerator for up to one week. Feel free to scale it up and freeze extra chutney in small containers.

Related Recipe: Small Batch Strawberry Jam


  • 2/3 cup granulated sugar

  • 1/4 cup cider vinegar

  • 3 cups sliced rhubarb, about 1 pound

  • 1/2 cup coarsely chopped red onion

  • 1/2 cup coarsely chopped dried tart cherries

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon ground cinnamon

  • Pinch crushed red pepper flakes

  • Pinch ground cloves

Steps to Make It

  1. Gather the ingredients.

  2. 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.

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

  4. 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.

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

Recipe Variations

  • Instead of dried cherries, make the chutney with dried cranberries or raisins.
  • If you don't have enough rhubarb to make a batch, supplement with some diced apples.