Tomato Rhubarb Chutney

Tomato Rhubarb Chutney

The second recipe for Monday was on the burner once the Green Tomato Chutney was in the canner.
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Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Salad
Cuisine American
Servings 30


  • 1 1/2 cups chopped, seeded ripe tomatoes (3 medium)
  • 1/3 cup chopped onion (1 small)
  • 1/3 cup coarsely chopped red sweet pepper
  • 1/3 cup dried cherries, dried cranberries, or raisins
  • 1/3 cup white vinegar
  • 1/4 up sugar
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 T. bottled lime or lemon juice
  • 1 t. grated fresh ginger or 1/4 t. ground ginger
  • 1/4 t. kosher salt
  • 2 cloves garlic, minced
  • 1 cup fresh rhubarb cut into 1/2 inch pieces or 1 cup frozen, thawed


  • In a large stainless steel, enamel, or nonstick heavy saucepan, combine tomatoes, onion, sweet pepper, dried cherries, vinegar, sugars, the water, lime juice, ginger, salt and garlic.
  • Bring to boiling, stirring occasionally, reduce heat. Simmer covered for 25 minutes stirring occasionally.
  • Stir rhubarb into tomato mixture. Simmer, covered, for 10 minutes. Uncover; simmer about 5 minutes more or until thickened.
  • Ladle hot chutney into hot half pint jars, leaving a 1/2 inch headspace.
  • Wipe jars, adjust lids and water bath for 10 minutes starting timing when the water come up to a boil. Make 3 half pints.
Keyword Tomato Rhubarb Chutney