Total Time
Prep 10 mins
Cook 20 mins

a nice springtime condiment for chicken or the other white meat

Ingredients Nutrition


  1. combine first 8 ingredients in a large saucepan.
  2. bring to simmer over low heat until sugar dissolves.
  3. add rhubarb, onions and raisins, raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.


Most Helpful

I followed this recipe exactly! I thought it was really good, but from the reactions I received, it was obvious to me that you'll either absolutely love it or absolutely hate it! I made it for Mother's Day and had my parents, son and oldest daughter as guests, possibly for the last time before my son moves to Arizona, so I wanted this to be a really special dinner, which it was! Thank you for sharing chia! I will make this again, but in much smaller quantities. Oh, and I just have to share with you...Mom called me the next day and said that she and Dad were having a debate and I had to 'settle' it once and for all. She told me that Dad said this had rhubarb in it and she told him that it didn't! She wanted me to confirm that she was right. I had to ask her why she thought it was called 'rhubarb chutney' if it didn't have rhubarb in it. She didn't have an answer for that question, other than...'I don't know...why is it?' I had to laugh as I told her, '...'cause it has rhubarb in it!' Btw, Mom absolutely loved it even though she didn't 'think' it had any rhubarb in it!

Cindy Lynn May 21, 2003

Yum, deliciuos, I used Fresh Rhubarb out out of our garden. DH loves this he eats it with everything. I didn't use the jalapeno pepper in it, as we didn't want it to spicy(hot), other than that I made it just like the recipe says. Chia, this recipe is a keeper another great way to eat Rhubarb.

Barb Gertz April 30, 2003

Throughly enjoyed this chutney. Nice balance of tart, sweet & spicy. Also a great way to use up rhubarb from the garden. Thanks for sharing.

Mustang Sally 54269 April 13, 2009

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