Whole Rhubarb Chutney

Serve chutney as a condiment for pates or roast meats such as pork.

  • Yield: Makes 2 1/2 cups
Whole Rhubarb Chutney

Source: Martha Stewart Living, May 2001


  • 1/2 red onion, cut into 1/4-inch-thick rounds
  • 1/4 cup golden raisins
  • 1 teaspoon freshly grated ginger
  • Zest of 1 orange
  • 1/2 cup white wine
  • 1/4 cup white-wine vinegar
  • 1 cup packed light-brown sugar
  • 1 pound trimmed rhubarb, cut into 6-inch lengths
  • 2 celery, cut into 6-inch lengths


  1. Combine onion, raisins, ginger, orange zest, wine, vinegar, and brown sugar in a saucepan; bring to a simmer over medium heat.

  2. Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but not falling apart, about 5 minutes.

  3. Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more. Transfer to a bowl, and return cooked rhubarb to mixture. Let cool, and chill until needed.

Cook's Notes

Chutney will last several days refrigerated in an airtight container.


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