Rhubarb & Strawberry Chutney Recipe

Name: Rhubarb & Strawberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds rhubarb (5 cups diced); 1 cup diced onion; 2 garlic cloves, minced; 3/4 cup crystallized ginger; 2 cups dried strawberries; 1 teaspoon mustard seed; 1/2 teaspoon coriander seed; 1/2 teaspoon kosher salt; 1 cup apple cider vinegar; 1 cup brown sugar

Servings: persons

3 pounds rhubarb (5 cups diced)
1 cup diced onion
2 garlic cloves, minced
3/4 cup crystallized ginger
2 cups dried strawberries
1 teaspoon mustard seed
1/2 teaspoon coriander seed
1/2 teaspoon kosher salt
1 cup apple cider vinegar
1 cup brown sugar

1
["In a 5 quart, non-reactive pot (I use a Le Creuset,) add the rhubarb, onion, garlic, ginger, strawberries, mustard seed, coriander seed, salt, vinegar and brown sugar. Stir well.", "Raise the heat from medium low to medium high over the course of fifteen minutes until the mixture reaches a slow simmer.", "Simmer, uncovered, stirring regularly and gently. It will get thicker and the rhubarb will break down. When a spoon leaves a trail along the bottom of the pot, and the mixture thickens, about 45 minutes, the chutney is ready to process.", "For shelf stability, fill half pint jars leaving 1/2"" headspace. Process in a boiling water bath for 10 minutes. Otherwise, the chutney will keep a month or more in the refrigerator."]

381

kcal

Calories

Fat

Carbs

Protein

Fat 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: 3 pounds rhubarb (5 cups diced), 1 cup diced onion, 2 garlic cloves, minced, 3/4 cup crystallized ginger, and more.

Yes, Rhubarb & Strawberry 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 & Strawberry Chutney

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