Rhubarb Cranberry Honey Chutney

Spiced Honey Rhubarb Chutney | Letty's Kitchen

5 from 5 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! Makes a little more than 4 cups. Figure about 3 tablespoons per serving.

Prep Time2 20

Cook Time5

Total Time2 25

Course: Condiment

Cuisine: American, Indian

Keyword: chutney, cranberry, rhubarb

Servings: servings

Calories: 66kcal

Author: Letty | @lettyskitchen

Ingredients

¾ cup honey
½ cup red wine vinegar
1 tablespoon balsamic vinegar, optional
2 cinnamon sticks
1 ½ tablespoons grated fresh ginger
1 ½ teaspoons orange or grapefruit zest
½ teaspoon ground cardamom, or seeds of 3 cardamom pods, crushed
¼ teaspoon red pepper flakes
¾ cup dried cranberries
¼ cup chopped red onions
4 ½ cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)

Instructions

Stir the honey, vinegar, cinnamon sticks, 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--preserve your chutney to enjoy later or give as gifts! The how-to is in this post.

Notes

Refrigerated homemade chutney lasts about 2 weeks. You can also preserve your chutney to enjoy later or give as gifts! See the how-to in the post.

Nutrition