Rhubarb Chutney

A great relish for all meats and poultry (especially grilled). Try as a topping on ham and turkey sandwiches


  • 4 cups rhubarb, (about 1 pound) washed, peeled the fibrous outer layer off and sliced ¼-inch thick
  • 1 medium onion, chopped
  • 1 medium roasted, sweet red bell pepper, chopped
  • 2 teaspoons grated ginger
  • 2 garlic cloves
  • 1 jalapeño peppers
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • ⅛ tsp ground cardamom
  • pinch ground cloves
  • pinch ground nutmeg
  • ¼ cup dried currants (or chopped raisins)
  • ¼ cup golden raisins
  • 1 cup brown sugar
  • 1 cup red wine vinegar
  • ¼ cup balsamic vinegar



  1. Combine all ingredients in a heavy-bottomed pan.
  2. Bring mixture to a boil.
  3. Simmer for about 30 minutes or until the preparation has thickened to about the consistentcy of preserves (jam).
  4. Remove from heat.
  5. Let cool and serve.

What you should know

Will keep for several months refrigerated. Can be used as glaze if you cook until sugar is just dissolved and thicken slightly.

Re: Rhubarb Chutney

Re: Rhubarb Chutney

I am not a big chutney person but I really love this chutney. There is something about the jalapeño and the vinegar that makes this irresistible.