Sweet & Spicy Rhubarb Chutney

Sweet, spicy and seasonal! The perfect accompanyment to any piece of cheese, chip, veggie or even fruit!

  • 2 min

    Step 1

    In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes.

  • 5-10min

    Step 2

    Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.


  • 3/4 cup sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon minced garlic
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 to 1/4 teaspoon ground cloves
  • 4 cups coarsely chopped fresh or frozen rhubarb
  • thawed
  • 1/2 cup chopped red onion
  • 1/3 cup golden raisins
  • 1 teaspoon red food coloring optional