Gingered Rhubarb Chutney

This sharp, spicy-sweet chutney is good with duck, lamb, and pork—rich meats complemented by the punch of a sour, fruity condiment. You can also serve atop vegetable curry or with cream cheese and crackers as an appetizer. If you prefer a milder chutney, remove the seeds from the jalapeño.


2 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 71
Caloriesfromfat 1 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.4 g
Protein 0.4 g
Carbohydrate 17.8 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 83 mg
Calcium 37 mg


1 cup packed brown sugar
3 cups finely chopped rhubarb (about 1 pound)
1 cup finely chopped onion
1/2 cup cider vinegar
1/4 cup balsamic vinegar
1/4 cup dried currants
1 tablespoon minced peeled fresh ginger
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground cardamom (optional)
1/2 jalapeño pepper, minced


1. Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.


Deborah Madison,

May 2008
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