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Rhubarb Chutney

Christine Tizzard
This Spring Rhubarb Chutney is the perfect way to perk up the flavour of grilled proteins, burgers or tacos.
Cook Time 10 mins
Course Condiments
Servings 4

Ingredients
  

  • 1/4 cup sugar or maple syrup
  • 1/8 cup apple cider vinegar
  • 2 cloves garlic finely chopped
  • 1 tbsp finely chopped fresh ginger or 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp chili flakes
  • 1/2 red onion, finely chopped or 2 shallots
  • 2 cups chopped rhubarb
  • Pinch salt to taste
  • pepper to taste

Optional Add Ins

  • 1/2 cup raisins or chopped apricots.
  • 1/2 cup chopped strawberries

Instructions
 

  • In a medium sized saucepot add in sugar, vinegar, garlic, ginger, and spices. Bring to boil and lower to simmer until sugar has disssolved.
  • Add in onion and rhubarb and season with salt and pepper. Add in any Optional Add Ins at this point. Bring back to simmer until rhubarb is softened, about 5 minutes.
Keyword chutney, rhubarb