Rhubarb Chutney Recipe

Name: Rhubarb Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar, plus; 2 tablespoons sugar; ½ cup red wine vinegar; 1 12 cinnamon sticks; 1 ½ tablespoons fresh ginger, minced; 1 ½ teaspoons orange zest; ½ teaspoon ground cardamom (scant); 4 ½ cups rhubarb (from 1 3/4 pounds rhubarb, coarsely chopped); ¾ cup dried currant; 4 green onions, chopped

Servings: persons

1 cup sugar, plus
2 tablespoons sugar
½ cup red wine vinegar
1 12 cinnamon sticks
1 ½ tablespoons fresh ginger, minced
1 ½ teaspoons orange zest
½ teaspoon ground cardamom (scant)
4 ½ cups rhubarb (from 1 3/4 pounds rhubarb, coarsely chopped)
¾ cup dried currant
4 green onions, chopped

1
Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils.
2
Add rhubarb, currants, and green onions; bring to boil.
3
Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes.
4
Cool to room temperature.
5
Discard cinnamon.
6
Cover and refrigerate chutney until cold, at least 1 hour (Can be made up to 2 days ahead.
7
Keep refrigerated).
8
Bring to room temperature before serving.

335

kcal

Calories

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 10 ingredients. The key ingredients include: 1 cup sugar, plus, 2 tablespoons sugar, ½ cup red wine vinegar, 1 12 cinnamon sticks, 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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