Tangy Rhubarb Chutney

Tangy Rhubarb Chutney

This delightful tangy rhubarb chutney combines the tartness of fresh rhubarb with the sweetness of apples and brown sugar, creating a vibrant condiment that enhances grilled meats, cheese platters, or even spreads on sandwiches. Historically, chutneys originated from India and were brought to the West, evolving into various forms, including this delicious rhubarb version that celebrates seasonal ingredients.

Servings: 12

Ingredients

  • Rhubarb (2 cups, chopped)
  • Red onion (1 cup, finely chopped)
  • Apple (1 cup, peeled and diced)
  • Brown sugar (1 cup)
  • White vinegar (1/2 cup)
  • Fresh ginger (1 tablespoon, grated)
  • Ground cinnamon (1/2 teaspoon)
  • Ground cloves (1/4 teaspoon)
  • Salt (1/2 teaspoon)

Instructions

  1. In a large saucepan, combine the chopped rhubarb, finely chopped red onion, diced apple, brown sugar, white vinegar, grated ginger, ground cinnamon, ground cloves, and salt.
  2. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
  3. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The rhubarb will soften, and the mixture will thicken into a chunky sauce.
  4. Remove the saucepan from heat and allow the chutney to cool completely in the pan.
  5. Transfer the chutney to sterilized jars, seal tightly, and refrigerate for at least 24 hours before serving. This resting period allows the flavors to meld beautifully.
  6. Serve this chutney chilled or at room temperature, and enjoy it with grilled meats, cheese boards, or as a flavorful sandwich spread.

Dietary Information

Servings: 12 • Dish Type: Condiment • Prep Time: 15 minutes • Cook Time: 30 minutes • Calories: 70 • Fat: 0g • Carbs: 18g • Protein: 0g • Sodium: 200mg • Sugar: 15g