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Rhubarb-Cherry Chutney

Name: Rhubarb-Cherry Chutney
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 cups.
Ingredients: 7 cups chopped fresh or frozen rhubarb (about 2 pounds); 2 cups packed brown sugar; 2 cups fresh or frozen pitted tart cherries, chopped; 1 large tart apple, peeled and chopped; 1 cup red wine vinegar; 1 medium red onion, chopped; 1 celery rib, chopped; 1 tablespoon finely chopped crystallized ginger; 3 garlic cloves, minced; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cloves

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Total Time

Prep: 20 min. Cook: 35 min.

Makes

6 cups

Updated: Sep. 30, 2022

I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin

Rhubarb-Cherry Chutney Recipe photo by Taste of Home

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Ingredients

7 cups chopped fresh or frozen rhubarb (about 2 pounds)
2 cups packed brown sugar
2 cups fresh or frozen pitted tart cherries, chopped
1 large tart apple, peeled and chopped
1 cup red wine vinegar
1 medium red onion, chopped
1 celery rib, chopped
1 tablespoon finely chopped crystallized ginger
3 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves

Directions

In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened.
Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

Rhubarb-Cherry Chutney

Ingredients

Directions

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