Tag Archives: Organic Rhubarb and Peach Chutney


It’s spring in the Pacific Northwest, and that means rhubarb! Everyone knows strawberry rhubarb pie and rhubarb compote, so we thought we would try an off-the-beaten-path rhubarb recipe. Here are two versions of rhubarb-peach chutney- the savory version will work perfectly with chicken, while the sweet version will make an excellent spread on toast or a sweetener for yogurt and granola. rhubarb

Rhubarb and Peach Chutney


  • 3/4 cup sugar
  • 1/3 cup cider vinegar
  • 1 tbsp minced garlic
  • 1 tsp ground cumin
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 2 cups coarsely chopped fresh rhubarb
  • 2 cups peaches, peeled, pitted and chopped
  • 1/3 cup chopped yellow onion
  • 1/3 cup raisins

*For a purely sweet chutney, omit garlic, cumin, pepper flakes, and onion peach


  • In a large pan, combine the sugar, vinegar, garlic, cumin, ginger, cinnamon, cloves, and red pepper flakes. Bring to a boil, then reduce heat and simmer, uncovered, for 2 minutes or until sugar is dissolved.
  • Add rhubarb, peaches, onion, and raisins. Cook and stir over medium heat for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened.
  • Cool completely. Store in refrigerator. Serve with chicken, or if making a sweet chutney, serve on toast or mix with yogurt.


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