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.
Related Recipe: Small Batch Strawberry Jam
- 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)
- 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 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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|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|