15-Minute Rhubarb Chutney You’ll Crave Forever
A tangy and sweet rhubarb chutney perfect for pairing with meats or cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 4 cups chopped rhubarb
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 1/2 cup raisins
- 1 small onion, finely chopped
- 1 tsp ginger, grated
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
Instructions
- Combine all ingredients in a saucepan.
- Bring to a boil over medium heat.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- Remove from heat and let cool.
- Store in an airtight container in the refrigerator.
Notes
- Chutney thickens as it cools.
- Adjust sugar to taste based on rhubarb tartness.
- Keeps for up to 2 weeks refrigerated.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://cannedkitchen.com/rhubarb-chutney-recipe/