Rhubarb Raisin Chutney
Tangy, sweet, and bursting with aromatic spices, this Rhubarb Raisin Chutney is a vibrant condiment that will elevate any dish! Featuring tender chunks of tart rhubarb, sweet raisins, and the warming flavors of cinnamon and cloves, this chutney strikes the perfect balance between savory and sweet. Enhanced with aromatic ginger and garlic, a splash of apple cider vinegar, and a touch of brown sugar, it simmers to a rich, jam-like consistency that’s irresistible. Ready in just under an hour, this homemade chutney is perfect for pairing with roasted meats, artisanal cheeses, or even as a spread for sandwiches. Make a batch today to add a unique twist to your meals—this versatile recipe is a must-try for anyone who loves bold, homemade flavors!
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Recipe Information
Ingredients
- 4 cups, chopped rhubarb stalks
- 1 cup, finely chopped red onion
- 0.5 cup raisins
- 0.75 cup brown sugar
- 0.5 cup apple cider vinegar
- 1 tablespoon, grated fresh ginger
- 2 minced garlic cloves
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.5 cup water
Instructions
Wash the rhubarb stalks thoroughly, trim the ends, and chop them into roughly 1/2-inch pieces.
In a medium-sized saucepan, combine the chopped rhubarb, red onion, raisins, and water.
Place the saucepan over medium heat and stir in the brown sugar and apple cider vinegar.
Add the grated ginger, minced garlic, ground cinnamon, ground cloves, ground black pepper, and salt to the mixture.
Bring the mixture to a gentle boil, stirring frequently to ensure that the sugar dissolves completely.
Reduce the heat to low and let the mixture simmer uncovered for about 35-45 minutes, stirring occasionally to prevent sticking. The chutney should become thick and jam-like in consistency.
Once the chutney has thickened, remove it from the heat and allow it to cool to room temperature.
Transfer the chutney to clean, airtight jars or containers. Refrigerate for up to 2 weeks.
Serve as a condiment with roasted meats, cheese boards, or as a spread for sandwiches and wraps.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 247.1 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1172 mg | 90% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4338 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
