Honeyed Rhubarb Chutney

Honeyed Rhubarb Chutney

1 Review
From: EatingWell Magazine, May/June 1991

Jalapeno peppers add a touch of heat to this sweet-tart rhubarb chutney.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 8 ounces rhubarb, trimmed and cut into ½-inch pieces (2 cups)
  • ½ onion, chopped
  • ⅓ cup honey
  • ¼ cup golden raisins
  • 2 jalapeño peppers, seeded and finely chopped
  • 1 tablespoon cider vinegar
  • 1 clove garlic, finely chopped
  • Pinch of ground cardamom, or ginger
  • ¼ cup water


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  1. Mix rhubarb, onion, honey, raisins, jalapenos, vinegar, garlic, cardamom (or ginger) and water in a medium saucepan. Bring to a simmer over medium heat; reduce heat to low, cover pan and cook for 15 minutes. Uncover and cook until thick, 3 to 5 more minutes.

Nutrition information

  • Per serving: 90 calories; 0 g fat(0 g sat); 1 g fiber; 23 g carbohydrates; 1 g protein; 6 mcg folate; 0 mg cholesterol; 20 g sugars; 92 IU vitamin A; 10 mg vitamin C; 43 mg calcium; 0 mg iron; 4 mg sodium; 201 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, ½ vegetable

Reviews 1

June 29, 2013
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By: EatingWell User
Great balance of flavors The subtle heat of the jalapenos complements the tartness of the rhubarb. I used dried cherries instead of raisins. Loved the sweetness they added. Served with grilled chicken. Looking forward to pairing the leftover chutney with pork chops tomorrow! Pros: Versatile; can be used with a variety of foods
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