rhubarb chutney

READY IN: 30mins
Recipe by chia2160

a nice springtime condiment for chicken or the other white meat

Top Review by Cindy Lynn

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!...lol. 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!

Ingredients Nutrition

Directions

  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.

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