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5 from 1 vote

Rhubarb Chutney

Servings: 6 pints


  • 8 cups sliced rhubarb
  • 6 cups sliced onion
  • 2 cups raisins
  • 7 cups light brown sugar don’t be alarmed, the vinegar really cuts the sweetness
  • 4 cups apple cider vinegar
  • 2 tablespoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper if you’re a spice fiend, most definitely add more


  • Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. Don’t use a straight cast iron one here, all that vinegar will strip away your seasoning). Bring to a boil and simmer gently until slightly thickened (the recipe calls for 45 minutes of cooking time, I’d cut it a bit shorter if you want your rhubarb to maintain some of its texture/identity). Stir frequently, otherwise it will stick (and sticking leads to scortching, so stir, stir, stir).
  • When the texture pleases you, pour into clean pint jars and process in a hot water bath for ten minutes.


Rhubarb Chutney from page 547 of the "The New York Times Heritage Cook Book" by Jean Hewitt