Cherry-Rhubarb Chutney starts with freshly picked cherries and rhubarb. Seasonings are added and it’s reduced down to make a sweet, delicious condiment.

 

Cherry-Rhubarb Chutney Recipe  Cooking with Books
As grilling season slowly approaches us, our grilled chicken breasts and fish need a pep in their step to take them from normal grilling fare to out of this world extraordinaire foods.  The best part about making out of this world food items? The simpler the ingredients, the better it tastes!

This cherry-rhubarb chutney proves it with its in-season rhubarb and slowly popping up in the market cherries, all you need is a dollop of this over your dish to blast it into deliciousness. Sure, serving it over chicken or fish is fantastic, but can you imagine a pasta salad tossed entirely with this chutney and some fresh vegetables? Nothing better and more refreshing, specially since we are also using ginger ale. The ginger adds an extra zing to the chutney, balancing out the sweetness of the fruit.

Cherry-Rhubarb Chutney

Fresh cherries and rhubarb are simmered with spices and sweet ginger ale to create this delicious condiment.
Print Recipe
Cherry-Rhubarb Chutney Recipe \\ Cooking with Books
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes

Ingredients

  • 1 cup cherries pitted and halved
  • ½ stalk rhubarb chopped
  • 8 ounces ginger ale
  • 1 tablespoon chili sauce
  • 1 teaspoon Aleppo Pepper*
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste

Instructions

  • In a small saucepan, stir all ingredients together and simmer for about 30-45 minutes, until ginger ale has reduced into a syrupy state and rhubarb has broken down. Add vinegar and stir.
  • Season with salt and peppers and adjust heat by adding more chili sauce or Aleppo Pepper. Refrigerate after using.

Notes

*Note: Aleppo Pepper can be found now in most spice shops, but if you can't find it, substitute with red pepper chili flakes. You can also find it online at Spice Station.
Servings: 1 cup
Author: Marnely Murray

 

*Note: Aleppo Pepper can be found now in most spice shops, but if you can’t find it, substitute with red pepper chili flakes. You can also find it online at Spice Station.

Cherry-Rhubarb Chutney Recipe  Cooking with Books
Tag your cherry-based recipes with the hashtag #cherrylove and discover creative ways to use this season’s cherries!

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9 Comments

  1. Luv2cook44 says:

    How long will the chutney last ?

  2. I love a good chutney. This one looks delicious. Thank you for sharing the recipe.

  3. I love your serving suggestions for this chutney: of course it would be fantastic as the star of a nice vegetarian dish! The ginger ale sounds like an interesting addition. I love ginger and all the other chutney ingredients. I can picture this on a nice grilled cheese sandwich…yum!

  4. Hmmmm….now your speaking my language my friend!!! Love anything with rhubarb, this sounds like a perfect mix of flavors:-) Hugs, Terra