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Rhubarb Pineapple Chutney

Rated as 1 out of 5 Stars

"This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!"
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Ingredients

30 m servings 114 cals
Original recipe yields 10 servings

Directions

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  1. Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

Nutrition Facts


Per Serving: 114 calories; 0.2 g fat; 26.5 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 238 mg sodium. Full nutrition

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Reviews

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There was a lot going on in this chutney, that made this recipe rather weird with an acidic flavor, overly tart and had way to much black pepper in it, that no one liked it at all and it was unp...