Rhubarb Cherry Chutney with Chili

This chutney first happened years ago because I had rhubarb from the garden and a bag of Bing cherries from the market on the same afternoon. I wanted to use both before they went, and the Indian spice cabinet offered the bridge: green cardamom, cloves, Kashmiri chili, and cinnamon. Dry-roasted in a skillet until fragrant, then cooked with the chopped fruit, sugar, water, and lemon juice until thick and jammy.

The rhubarb breaks down first and turns into the body of the chutney. The cherries hold their shape longer and give you bursts of fruit in every spoonful. The Kashmiri chili adds a gentle warmth, not a burn. The cardamom seeds, cracked from their pods, perfume everything. I made it once as an experiment and it has become something I jar every summer when both ingredients overlap in season.

How to Make Rhubarb Cherry Chutney

Dry Roast the Spices

Heat a dry skillet over medium heat. Add the cracked cardamom seeds, cloves, and Kashmiri chili.

Toast for about a minute, swirling the pan, until fragrant. This step blooms the spice oils and intensifies their flavour before they go into the wet fruit.

Simmer Until Thick

Combine the chopped rhubarb and halved pitted cherries in a large pot with the toasted spices, sugar, water, and cinnamon sticks.

Bring to a gentle boil, then reduce heat and simmer, stirring occasionally, until the rhubarb dissolves and the liquid reduces into a thick chutney. This takes 30-45 minutes.

Stir in the lemon juice at the end. Taste. The chutney should be sweet, tart, and gently spiced. Pour into sterilized jars while hot.

Rhubarb Cherry Chutney with Chili

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

• Author: Kathy Gori
• Total Time: 55 minutes
• Yield: Makes about 3 cups 1x
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

A sweet and spicy chutney perfect for winter. Bursting with summer flavors, its easy to make and incredibly delicious.

---

Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) rhubarb
• 1 lbs (454 g) fresh Bing cherries
• 1/4 cup water
• 1 cups (237 ml) sugar
• 6 pods green cardamom, cracked seeds removed
• 6 cloves
• 2 pinches Kashmiri chili
• 2 large cinnamon sticks
• 2 pinches ground cinnamon
• 1/2 cup lemon juice

---

Instructions

1. Wash the cherries and rhubarb. Cut the tough ends and little green leaves off the stalks.
2. Chop the rhubarb into 1/2 inch pieces and put it in a large bowl.
3. Pit the cherries and cut them into halves. Mix the cherry halves with the rhubarb.
4. In a skillet, mix water and sugar together over medium heat until well blended.
5. Add the rhubarb and cherries to the skillet.
6. Add cinnamon sticks, cinnamon, Kashmiri chili, cardamom seeds, and cloves.
7. Bring to a boil, then reduce heat to a simmer. Cook for 35 minutes.
8. Once softened, add lemon juice and let the chutney cool.
9. Check the heat; add more chili in small amounts, letting it sit for 15 minutes between additions.
10. Serve warm or at room temperature; refrigerate if not serving immediately.

Notes

• For a smoother chutney, blend a portion of the cooked chutney before cooling.
• Substitute other stone fruits like plums or apricots for some of the cherries.
• Store the cooled chutney in sterilized jars in the refrigerator for up to 2 weeks.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Condiment
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 2 tablespoons
• Calories: 100
• Sugar: 20
• Sodium: 2
• Fat: 1
• Unsaturated Fat: 1
• Carbohydrates: 25
• Fiber: 2
• Protein: 1

If You Liked This Recipe, You’ll Love These

• Baked Brie with Spiced Grape Chutney
• Liangban Tofu: Spicy Cold Tofu
• Kolkata-Style Spicy Chili Chicken
• Jamie Oliver’s Penne Arrabiata
• Sticky Pork Belly with Garlic Chili Glaze