Return to Content

Rhubarb-Chutney

Rhubarb-Chutney
2 votes, 4.00 avg. rating (79% score)
by

Yield: 2-1/2 cups

Serve this tangy condiment with chicken or turkey. It also complements the flavors of a spicy curry.

Ingredients:

  • 2 cups diced rhubarb (about 3/4 pound untrimmed)
  • 1 tart apple, peeled and chopped
  • 1/2 cup light brown sugar
  • 1/4 cup cider vinegar
  • 1/2 cup raisins
  • 1 tablespoon lemon juice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cumin

Instructions:

Combine all the ingredients in a heavy nonaluminum sauce pan. Bring slowly to a boil then reduce the heat and simmer for about 10 minutes, or until the rhubarb and apple are very soft but still hold their shape. Do not allow them to turn into mush. Taste and adjust seasonings. Cool and chill before serving.

Additional Notes:

Note: The chutney will keep for a week in the refrigerator. To store for a longer time or to present as a gift, pack chutney into sterilized half-pint canning jars and process in boiling water for 10 minutes to seal.
Updated Monday, March 24th, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Rhubarb-Chutney

  1. Anonymous May 29, 2005 at 8:33 pm #

    Loved it.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350