Spicy Rhubarb Chutney

Made This Recipe? Add Your Photo

Total Time
2hrs
Prep
20 mins
Cook
1 hr 40 mins

This is a great recipe for grilled pork or chicken. The original recipe was sent to me from my Aunt Jean. I changed the recipe to include more cinnamon, jalapenos and garlic. I find this is much better-but if the heat scares you de seed the peppers.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. In a large heavy saucepan combine the ingredients of part 1.
  2. Bring to a boil and stir to dissolve sugar.
  3. Add the ingredients of part 2.
  4. Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
  5. Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.
Most Helpful

5 5

This is so yummy and easy! loved the smell of the house while it simmered. Next time I'll throw 2 more jalapeno in because I didn't find this spicy at all, and I'll leave out the allspice and cloves as it reminded me too much of my families recipe for chili sauce with these two ingredients in it. Still very very good, and I'll be making it again next year!

5 5

This is very nice, with well-balanced flavours. Unlike most rhubarb chutneys that I've tried, it's not too sweet. Next time I'll add more cayenne, since I found it quite mild.

5 5

This is fantastic. My husband and I have been eating it on top of boca burgers, beans and rice, and even pancakes. This will be the first year that I will use all of my rhubarb!