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Rhubarb Fennel Chutney

The balance of sweet, spicy, and tart in this chutney makes it a great topping for pork chops and poultry. It’s also tasty on freshly baked brioche.
Prep Time15 mins
Cook Time15 mins
Resting Time1 d
Total Time1 d 30 mins
Course: Condiment
Cuisine: American
Keyword: Rhubarb Chutney
Servings: 12
Calories: 41kcal
Author: Estelle Tracy


  • ¼ cup apple cider vinegar
  • ¼ cup granulated sugar
  • 1 piece of star anise
  • 1 tablespoon freshly grated ginger
  • 5 peppercorns
  • 1 clove garlic minced
  • 1 red onion thinly sliced
  • 2 cups rhubarb in ½-inch pieces
  • 1 fennel bulb thinly sliced
  • ¼ cup raisins


  • In a medium saucepan, mix the vinegar, sugar, star anise, ginger, peppercorn, and garlic and bring to a boil over high heat. Add the onion, rhubarb, fennel, and raisins, and stir until the boiling resumes. Lower the heat to medium, cover and let cook until rhubarb has broken into a purée, 10-12 minutes.
  • Remove from heat and bring to room temperature. You can use it immediately, but it will taste best after at least 24 hours in the fridge. Freeze excess chutney if not using within a week.