February 23, 2019
Fresh rhubarb in white bowl

Fresh Rhubarb Chutney

by Berkeley Wellness  

Serve this spicy sauce alongside grilled chicken or pork. If fresh rhubarb is not available, substitute an equal amount of frozen rhubarb.

Makes 3 cups.


  • 4 cups sliced rhubarb (from 1¼ pounds rhubarb)
  • 1 cup diced onion
  • 1 large McIntosh apple, cut into ½-inch chunks
  • 1 red bell pepper, diced
  • ⅓ cup honey
  • ¼ cup dried currants
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon yellow mustard seeds
  • ½ teaspoon black pepper
  • ½ teaspoon salt


1. In a large saucepan, stir together the rhubarb, onion, apple, bell pepper, honey, currants, vinegar, ginger, mustard seeds, black pepper, and salt. Bring to a boil, reduce to a simmer, cover, and cook until the mixture is thick, about 20 minutes.

2. Cool to room temperature. Store the chutney in the refrigerator.

Nutrition per ⅓ cup: 90 calories, 0g total fat (0g saturated), 3g dietary fiber, 23g carbohydrate, 1g protein, 130mg sodium.

A good source of: fiber, potassium, vitamin C.

Also see Rhubarb Compote.