My Recipe Box

Rhubarb & Dried-Cherry Chutney


Yields about 1 cup.

  • by from Fine Cooking
    Issue 85

This is a lovely condiment for grilled pork loin or roasted chicken.

  • 1 cup medium-diced fresh rhubarb
  • 1/2 cup small-diced onion
  • 1/4 cup coarsely chopped dried cherries
  • 1/4 cup granulated sugar
  • 1/4 cup sherry vinegar
  • 1 Tbs. honey
  • 1/2 tsp. finely grated lemon zest
  • 1/4 tsp. kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are mostly translucent and the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently with a heatproof spatula, until very thick, another 6 to 8 minutes. Let cool completely in the pan before storing in an airtight container in the refrigerator for up to 2 weeks.

nutrition information (per serving):
Size : based on 2 Tbs., Calories (kcal): 60, Fat (kcal): 0, Fat Calories (g): 0, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 0, Carbohydrates (mg): 14, Polyunsaturated Fat (mg): 0, Sodium (g): 35, Cholesterol (g): 0, Fiber (g): 1,

This is very tasty! Make sure you use the lemon zest as that is what makes it, but don't be tempted to put in more or it will overpower the chutney.

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