Fresh Rhubarb Chutney

Serve this spicy sauce alongside grilled chicken or pork. If fresh rhubarb is not available, substitute an equal amount of frozen rhubarb.

Makes 3 cups.


  • 4 cups sliced rhubarb (from 1¼ pounds rhubarb)
  • 1 cup diced onion
  • 1 large McIntosh apple, cut into ½-inch chunks
  • 1 red bell pepper, diced
  • ⅓ cup honey
  • ¼ cup dried currants
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon yellow mustard seeds
  • ½ teaspoon black pepper
  • ½ teaspoon salt


1. In a large saucepan, stir together the rhubarb, onion, apple, bell pepper, honey, currants, vinegar, ginger, mustard seeds, black pepper, and salt. Bring to a boil, reduce to a simmer, cover, and cook until the mixture is thick, about 20 minutes.

2. Cool to room temperature. Store the chutney in the refrigerator.

Nutrition per ⅓ cup: 90 calories, 0g total fat (0g saturated), 3g dietary fiber, 23g carbohydrate, 1g protein, 130mg sodium.

A good source of: fiber, potassium, vitamin C.

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