Photo: Jan Smith
4 1/2 cups (serving size: 2 tablespoons)

This spiced chutney is great as a condiment to roasts and sautés, but don't stop there. For an aromatic side dish, stir a couple of tablespoons into any cooked whole grain, such as brown rice, spelt, or barley. Or use a little to spice up homemade chicken salad. For the best taste, use fresh blackberries; fresh rhubarb can be hard to find, so use frozen.

How to Make It

Step 1

Combine all the ingredients in a large saucepan, and bring to a boil. Reduce the heat, and simmer, uncovered, for 1 hour or until thick, stirring frequently. Cool, and pour into airtight containers.

Step 2

Note: Refrigerate Blackberry-Rhubarb Chutney in airtight containers up to two months.

Ratings & Reviews

kls2003's Review

August 24, 2010
Fantastic. My husband and I loved the depth of flavor. Use 1-2 tsp fresh grated ginger instead of dried. We also used fresh rhubarb (and sometimes more if we had it, that would cover the "too sweet" issue if you used more rhubarb.) Spread some fresh goat cheese on a plate, then put warm chutney on top and serve with crackers. It's a great flavor combo.

karengra's Review

May 14, 2010
Nice recipe, the flavors work well together.

TishaO's Review

May 13, 2010
This recipe was super easy and cooked up beautifully. Next time, I'll halve the sugar, though. The sweetness overpowered the spices and fruit too much for my tastes.

jspmadison's Review

December 24, 2009
delicious! complex taste and wonderful aroma. Made exactly as written. Didn't thaw the rhubarb or blackberries before putting in. I did let it cook longer to allow it to thicken more. I canned it for holiday presents. Wonderful!