Apple-Rhubarb Chutney

Recipe developed by Centre For Food, Durham College

serves 4-6 people as an appetizer


1 tbsp Vegetable oil 15 ml
1/2 cup Red onions, 1/4” dice 125 ml
1 1/2 cups Ontario Royal Gala or Crispin apples; 1/4” dice 375 ml
1/2 cup Rhubarb 1/8” slices 125 ml
3/4 cup Sugar 200 ml
1/2 cup Apple cider vinegar 125 ml
1 tsp Fresh thyme leaves 5 ml
1/2 tsp Salt 2 ml
1/8 tsp Black pepper 0.5 ml


Heat oil. Add onions, saute until translucent and golden brown.

Add apples, rhubarb, vinegar and sugar. Cook over medium low heat until soft, approx. 30 minutes.

Add thyme, salt and pepper. Simmer additional 30 minutes or until chutney or jam consistency. If desired, puree lightly with a food processor.