Rhubarb Chutney Recipe

Name: Rhubarb Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups sliced fresh rhubarb; 2 cups white vinegar; 2 cups granulated sugar; 2 cups brown sugar, packed; 2 cups golden raisins; 2 cups finely chopped onions; ½ teaspoon table salt; ½ teaspoon ground ginger; ¼ teaspoon cayenne pepper; 1 tablespoon mustard seeds; 1 cinnamon stick, broken up; 1 teaspoon whole cloves

Servings: persons

8 cups sliced fresh rhubarb
2 cups white vinegar
2 cups granulated sugar
2 cups brown sugar, packed
2 cups golden raisins
2 cups finely chopped onions
½ teaspoon table salt
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
1 tablespoon mustard seeds
1 cinnamon stick, broken up
1 teaspoon whole cloves

1
Mix first 9 ingredients in a large heavy pot.
2
Tie mustard seed, cinnamon stick and cloves in a double layer of cheesecloth.
3
Add to pot.
4
Heat on medium, stirring often as it comes to a boil and sugar dissolves.
5
Simmer, uncovered, for about 40 minutes until thickened, stirring occasionally.
6
Discard spice bag.
7
Fill hot sterilized pint jars to within 1/2 inch of top.
8
Place sterilized metal lids on jars and screw metal bands securely.
9
For added assuarnce against spoilage, you may choose to process for 5 minutes in a boiling water bath.

939

kcal

Calories

239

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups sliced fresh rhubarb, 2 cups white vinegar, 2 cups granulated sugar, 2 cups brown sugar, packed, and more.

Yes, Rhubarb Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Chutney

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