This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

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  • Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

Cook's Notes

Sample the finished chutney, and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Chutney can be refrigerated for up to 1 week.

Reviews (2)

131 Ratings
  • 5 star values: 15
  • 4 star values: 19
  • 3 star values: 51
  • 2 star values: 31
  • 1 star values: 15
Rating: Unrated
06/03/2012
love it
Rating: Unrated
05/15/2012
Followed the recipe exactly, and love it, particularly as a topping on crusty bread and goat cheese, as Martha suggested. The downside is it all boils down to being only one jar of chutney.