Rhubarb Chutney Recipe Video


Preparation Time2 MinCooking Time6 Min
Ready In8 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Rhubarb1 Pound, cut into 1/2 inch pieces
 Green chili4 , cut into -inch pieces, if preferred mild recipe remove the seeds from chilies
 Sliced ginger2 Tablespoon
 Oil2 Tablespoon
 Turmeric1⁄4 Teaspoon
 Fenugreek seeds1⁄4 Teaspoon
 Coriander seeds1 1⁄2 Tablespoon
 Fennel seeds1 Tablespoon
 Cumin seeds1 Teaspoon
 Salt1 1⁄2 Teaspoon (Adjust To Taste)
 Paprika1⁄4 Teaspoon, for the color
 Sugar1⁄3 Cup (5.33 tbs) (Adjust To Taste)

Nutrition Facts

Serving size: Complete recipe

Calories 808 Calories from Fat 340

% Daily Value*

Total Fat 39 g59.9%

Saturated Fat 4.7 g23.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2962.9 mg123.5%

Total Carbohydrates 121 g40.3%

Dietary Fiber 26.3 g105.3%

Sugars 74.4 g

Protein 12 g24.1%

Vitamin A 33.6% Vitamin C 240.5%

Calcium 79.7% Iron 70.5%

*Based on a 2000 Calorie diet


1. In a blender coarsely ground the fenugreek, coriander, fennel and cumin seeds.

2. In a saucepan put the oil and add all the ingredients except the sugar. Mix it well.
3. Cook over medium heat until the rhubarbs are tender. This should take about 4-6 minutes. Stir the rhubarb occasionally to make sure it does not burn from the bottom.
4. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb start sizzling. You can refrigerate this chutney for about 6 weeks.

5. Serve chilled

Editors Review

Chutneys are not difficult to make. You just have to know which ingredients to combine. Take a look at our top Rhubarb Chutney recipe listed here