Total Time
Prep 10 mins
Cook 20 mins

This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.


  1. In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
  2. Reduce heat to low; simmer for 5 minutes.
  3. Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
  4. Season with salt and pepper.
  5. Serve warm or cover and refrigerate.
  6. Rewarm slightly before using.
Most Helpful

This was nice and sweet. The raisins and rhubarb went really nice together. I used ground ginger instead of the fresh ginger, and ground cinnamon instead of the stick, because I already had it on hand.

Studentchef July 19, 2007

This was amazingly good. I made the mistake of cutting the recipe in half and what I made barely made it to the table as I sat there eating it over the stove by the spoonful. My only change might be to add a little more rhubarb just cause I love it so. Thanks Kitz.

justcallmetoni July 05, 2006