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–+ servings
Sweet and Spicy Rhubarb Chutney in a glass jar with some spread on 2 bread slices, served along with some cheese

Sweet and Spicy Rhubarb Chutney

Sweet and Spicy Rhubarb Chutney is a lip-smacking condiment prepared from your fresh garden harvest and is bursting with fresh flavors.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 550 grams

Ingredients

  • 3 cup - 360 grams of Chopped Rhubarb
  • 1.5 cup - 160 grams of Jaggery or Granulated Sugar (White or Brown)
  • 1 teaspoon Cinnamon
  • 1 tablespoon Apple Cider Vinegar -One can use wine vinegar too
  • Salt
  • ¼ Cup - 60 grams - Dried Cranberries -Can be replaced with raisins
  • 3-4 green chilies chopped
  • 1 teaspoon Red Paprika powder
  • 1 teaspoon Nutmeg powder
  • 2 tablespoon Chopped Ginger

Instructions

  • Rinse and roughly cut the rhubarb into ½-inch pieces.
    3 cup - 360 grams of Chopped Rhubarb
    Cut Rhubarb
  • In a heavy bottom, the pot adds the rhubarb
  • Add the green chilies, ginger and spices
    1 teaspoon Cinnamon, 3-4 green chilies chopped, 1 teaspoon Red Paprika powder, 1 teaspoon Nutmeg powder, 2 tablespoon Chopped Ginger
    Adding of green chilies and spice
  • Add the cranberries
    ¼ Cup - 60 grams - Dried Cranberries
    Adding of Dried Cranberries
  • Add jaggery, vinegar and salt
    1.5 cup - 160 grams of Jaggery or Granulated Sugar, 1 tablespoon Apple Cider Vinegar, Salt
    Adding of Jaggery, Salt and Vinegar
  • On a slow to the medium stove, bring the mixture to a boil stirring in between.
  • Using a potato masher or with the back of a spoon keep mashing the rhubarb in between.
    Chutney Simmering
  • This will mash the rhubarb, ginger, and chilies and make a nice chutney-like consistency.
  • Let the mixture cook until the rhubarb is done.
  • Once done, switch off, and let the chutney cool completely.
  • Store it in a clean and sterilized container.

Notes

Standard US Size Cups and spoons used
Spices can be adjusted to taste