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

Ann Lovejoy
Source: EatingWell Magazine, May/June 1991


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

90 calories; protein 0.8g 2% DV; carbohydrates 23.4g 8% DV; dietary fiber 1.3g 5% DV; sugars 19.9g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 92IU 2% DV; vitamin c 9.9mg 17% DV; folate 6.4mcg 2% DV; calcium 43.4mg 4% DV; iron 0.3mg 2% DV; magnesium 9.4mg 3% DV; potassium 201mg 6% DV; sodium 4.1mg; thiaminmg 2% DV.

Reviews (1)

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Rating: 4 stars
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 Read More