Rhubarb Chutney

Rhubarb Chutney is a blend spices, fruit and vinegar. Serve this tangy, spicy condiment with grilled meat, fish and poultry or with cheese.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 cups 1x
  • Category: Sauce
  • Method: stove
  • Cuisine: Indian, American


  • 3 cups rhubarb, ½-inch dice
  • 1/3 cup onion, chopped fine
  • 2 tablespoons fresh ginger, rough chop
  • 2 tablespoons vinegar, apple cider, rice, or red wine
  • 1 clove garlic, chopped
  • 1 teaspoon yellow mustard seeds
  • 1 cinnamon stick
  • ¼ teaspoon salt
  • ¼ teaspoon dried crushed red pepper
  • 1 cup brown sugar
  • ¼ cup dried cranberries
  • ¼ cup dried apricots, chopped


  1. Combine all ingredients in a heavy-bottom 4-quart saucepan. Over medium-high heat, bring ingredients to a boil. Reduce heat to a low, simmer until chutney thickens, about 20 minutes, stirring frequently. Cool. Remove cinnamon stick.


A chutney is best when the ingredients have texture, so don’t chop the ingredients too small.


Keywords: rhubarb sauce, rhubarb recipes,

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