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Spiced Honey Rhubarb Chutney | Letty's Kitchen
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5 from 4 votes

Rhubarb Cranberry Honey Chutney

Serve this rosy pink spiced sweet and sour chutney as a relish/condiment with curries, as appetizers with cheese, as an amazingly flavorful sandwich spread!
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Condiment
Cuisine: American, Indian
Keyword: chutney, cranberry, rhubarb
Servings: 4 cups.
Calories: 332kcal


  • 3/4 cup honey
  • 1/2 cup red wine vinegar
  • 1 tablespoon balsamic vinegar, optional
  • 2 cinnamon sticks
  • 1 1/2 tablespoons grated fresh ginger
  • 1 1/2 teaspoons orange or grapefruit zest
  • 1/2 teaspoon ground cardamom, or seeds of 3 cardamom pods, crushed
  • 1/4 teaspoon red pepper flakes
  • 3/4 cup dried cranberries
  • ¼ cup chopped red onions
  • 4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)


  • Stir the honey, vinegar, cinnamon, ginger, citrus zest, cardamom, and red pepper flakes in a saucepan over medium heat until the mixture boils.  
  • Add cranberries and red onions; bring to boil. Stir in rhubarb. Resist the urge to add any extra liquid--in a few minutes the rhubarb will release it's juice. Reduce heat to low and simmer until rhubarb is tender but not falling apart, about 4 minutes.
  • Cool to room temperature. Discard cinnamon.
  • Serve warm, or cover and refrigerate chutney until cold. It will keep about 2 weeks refrigerated. OR--can your chutney to enjoy later or give as gifts!


Refrigerated homemade chutney lasts about 2 weeks.


Calories: 332kcal | Carbohydrates: 86g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 528mg | Fiber: 6g | Sugar: 70g | Vitamin A: 177IU | Vitamin C: 13mg | Calcium: 166mg | Iron: 1mg