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Rhubarb & Dried-Cherry Chutney

Yield: Yields about 1 cup.

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

Nutritional Information

  • Nutritional Sample Size based on 2 Tbs.
  • Calories (kcal) : 60
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 35
  • Carbohydrates (g): 14
  • Fiber (g): 1
  • Protein (g): 0


  • 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.


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Reviews (1 review)

  • Vet63 | 05/30/2010

    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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