Honeyed Rhubarb Chutney

May/June 1991

Your rating: None Average: 3 (3 votes)

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

Honeyed Rhubarb Chutney

1 Review for Honeyed Rhubarb Chutney

Great balance of flavors

The subtle heat of the jalapeños 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!

Versatile; can be used with a variety of foods

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner