Make Ahead

Rhubarb Ginger Chutney

April 29, 2010
0 Ratings
  • Makes approximently three cups
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 it —MyCommunalTable

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Jaynerly
  • Lizthechef
  • Midge
  • MyCommunalTable

8 Reviews

Jaynerly April 25, 2011
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!
Lizthechef April 25, 2011
Maybe you can drop some off at BP for the appetizers at Will and Kate's cocktail bash after the royal wedding ;)
MyCommunalTable April 25, 2011
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!
Lizthechef April 30, 2010
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.
MyCommunalTable April 30, 2010
Wow! Thanks for the kudos! Your pictures are great.
Lizthechef April 29, 2010
I have leftover rhubarb from my recipe-making and will love to try your chutney - actually have all ingredients on hand. Looks good! Thanks -
MyCommunalTable April 29, 2010
My sister likes this recipe with a little more sugar. Taste and see what works for you.
Midge April 29, 2010
yum! love the sriracha addition.