Rhubarb-Raisin Chutney

READY IN: 30mins
Recipe by Kittencal@recipezazz

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.

Top Review by Studentchef

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.

Ingredients Nutrition


  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.

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