Rhubarb Ginger Chutney

By • April 29, 2010 • 8 Comments



Author Notes: I have to admit that my ultimate favorite rhubarb recipe is rhubarb pie, but I ended up making this rhubarb chutney as an accompaniment to pork tenderloin and I have used in several different ways since. It is sweet, but have a bit from the ginger and the peppers hit the back of the throat. I have served it along with biscuits as a surprise along more traditional jams and have gotten rave reviews. In this picture, I served it warm with a berkshire porkchop that was seasoned with cumin and coriander. Then put a mint pesto with some Isreali couscous. It was a super flavorful meal. I would love to hear how you serve itMyCommunalTable

Makes approximently three cups

  • 3 cups rhubarb, cleaned and chopped
  • 1/2 cup sugar
  • 1/2 cup apple cidar vinegar
  • 2 gloves garlic, minced
  • 1/2 cup onion, finely chopped
  • 1 teaspoon sriracha sauce
  • 1 tablespoon ginger, fresh, finely chopped
  • 1 tablespoon crystalized ginger, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  1. Put all the ingredients above in a sauce pan over medium-low heat.
  2. Cook down for about 20 minutes.
  3. Add water if you would like it thinner. Adjust seasonings. Serve or chill. Good for about two weeks.

Tags: chutney, indian, jam, rhubarb

Comments (8) Questions (0)

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Dsc02229

over 3 years ago Jaynerly

I made this today! It tasted great! Such a good way to use up some of the rhubarb glut I get from my Mother in law!

Newliztoqueicon-2

over 3 years ago Lizthechef

Maybe you can drop some off at BP for the appetizers at Will and Kate's cocktail bash after the royal wedding ;)

Hib_kitchen

over 3 years ago MyCommunalTable

So glad that you liked it. I just love rhubarb. It is nice to have a savory version. How about a strawberry rhubarb pie with the extra? It is my favorite dessert, ever!

Newliztoqueicon-2

about 4 years ago Lizthechef

I just whipped this together. It is delicious and I wouldn't change a thing about your fabulous recipe. The next time I make this I plan to X4 your recipe and can it in sterile jars.

Hib_kitchen

about 4 years ago MyCommunalTable

Wow! Thanks for the kudos! Your pictures are great.

Newliztoqueicon-2

over 4 years ago Lizthechef

I have leftover rhubarb from my recipe-making and will love to try your chutney - actually have all ingredients on hand. Looks good! Thanks -

Hib_kitchen

over 4 years ago MyCommunalTable

My sister likes this recipe with a little more sugar. Taste and see what works for you.

Summer_2010_1048

over 4 years ago Midge

yum! love the sriracha addition.