Try Rhubarb-Chutney
A Spicy Addition To Snacks

Spice it up with tasty rhubarb-chutney recipes as a relish on crackers or rhubarb-ketchup sauce.

A chutney with rhubarb is basically used as a sweet and sour condiment. Fruits and sugars added give a sweet taste. Onions and vinegar are almost always added to give a sour taste to balance.

There are many variations of this recipe out there depending on the spices and fruits used. A hot spicy flavor would depend on the ingredients.

Chutney originated in India and one of the more common fruits used at that time was the mango. Ingredients are crushed to produce a smooth or chunky spread.

Spicy chutney is often served with meats and vegetables. Sweet chutney is meant for bread, cheese or crackers.

In Britain and the western world, chutney is becoming as popular to serve as we would use a jam or relish everyday.

Serve a rhubarb-chutney at dinner or as a condiment for a snack. Either way, you will like the mix of sweet and sour tastes.


1 1/4 cup white sugar
1 1/4 cup water
1 cup diced rhubarb
1/3 cup white wine vinegar
2/3 cup golden raisins
1/4 cup finely minced crystallized ginger
1 tblsp. molasses
2 tsp. Worcestershire sauce
1 1/2 tsp. curry powder
1/2 tsp. salt
pinch cinnamon
pinch nutmeg
2 cups slightly mashed blueberries
Chunk finely cut basil leaves

Over medium heat, stir water and sugar until
the sugar is well dissolved. Add rhubarb.

Bring mixture to a boil and reduce heat to low
for 10 minutes stirring occasionally.

Add all other ingredients with the exception of
1 cup of blueberries. Bring heat to medium and
let cook for 10 minutes. Give a stir occasionally.

Add the second cup of berries and reduce to low heat.
Simmer 10 minutes. Remove from heat and let mixture
cool. Refrigerate covered overnight.


In a saucepan over low heat, combine:

1/3 cup sugar

1/2 tsp. red peppers

1/2 tsp. cloves

1 tsp. cumin

1 tsp. cinnamon

2 1/2 tblsp. minced garlic

1/2 cup cider vinegar

2 tblsp. ginger

Simmer these ingredients to make sure the sugar is dissolved.

To this add:

6 cups diced rhubarb

2/3 cup chopped onion

1/3 cup raisins

Cook at medium heat until the rhubarb is soft and the mixture is thickened.

Remove from heat and let cool.

Wonderful spread over meat and baked. Can be served on the side as well.

Chutney  Medium or Hot Spicy Condiments


5 cups chopped rhubarb

1 tsp. ginger

2 tsp. chopped garlic

1 tblsp. salt

2 1/2 cups malt vinegar

2 1/4 cups raisins

2 cups white sugar

Juice and grated rind of two lemons

1 small minced onion

Combine all ingredients and bring to a very slow rolling boil on low to medium heat. Stir occasionally to avoid sticking.

Allow to boil down and rhubarb to become tender.

Let cool and spoon into jars.


3 cups chopped rhubarb

2 tsp. ground ginger

2 mashed cloves of garlic

1 cup brown sugar

1 1/3 cups vinegar

1 tblsp. dry mustard

1/2 cup raisins

1/3 cup dried cranberries (or craisins)

1 tsp. paprika

1 tsp. chili

Bring all ingredients to a boil over low heat in a medium sized pot. Lower the heat, and simmer until the rhubarb is very tender.

Simmer for approximately 40 minutes.

Let cool and refrigerate in jars.

Try these other spicy condiments


1 cup sugar
1/3 cup ruby port
1/4 cup red wine vinegar
pinch of salt
Orange peel cut into strips
2 pounds rhubarb diced
Cayenne pepper

Combine all ingredients except cayenne in a saucepan. Bring to a boil and remove. Let sit for 45 minutes. Simmer while covered over low heat and stir often until rhubarb is soft.

Remove the orange peel. Puree in a blender. Add cayenne sparingly and more salt to taste.

Manjula's Kitchen, Rhubarb Chutney

RHUBARB-SALSA, similar to Rhubarb-Chutney

5 cups sliced rhubarb
1 cup sugar
1/3 cup water
1/3 cup green pepper
2/3 cup chopped purple onion
1 finely minced and seeded jalapeno pepper
2 1/2 tblsp. honey
1 tsp. ginger 1 tblsp. orange zest
2 1/2 tblsp. lemon juice

Bring the orange zest, water and sugar to a boil in a medium pan. Add rhubarb and simmer over medium heat until rhubarb is tender. Remove and let cool. Process this mixture in a blender until smooth.

Add the remaining ingredients and mix. Chill.

This salsa is great served with poultry.


4 cups frozen or fresh cranberries
2 1/2 cups frozen rhubarb
1 cup water
2 cups white sugar
1 cup chopped ginger (crystallized)
1/3 cup grated lemon peel

Over low heat, cook all ingredients to dissolve sugar.

Stir occasionally, and then increase the heat and boil
approximately 10 minutes until the cranberries pop or break
down. Stir frequently at this point.

Remove from heat, and let cool. Refrigerate.

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