Roasted Beet, Rhubarb, and Cherry Chutney Recipe

Roasted Beet, Rhubarb, and Cherry Chutney

Serves 8

Beautiful red produce makes for a bright compote with earthiness, sweetness, and a bit of spice. Store in the refrigerator for up to a week or freeze for later use.


  • 1 pound rhubarb (about 4 stalks), cut into 3/4-inch cubes
  • 2/3 cup diced red onion
  • 2/3 cup dried cherries, coarsley chopped
  • 1/2 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon grated, peeled fresh ginger root
  • 1 medium roasted beet, peeled and cut into 1/4-inch cubes (about 1 cup) ? See Cook's Tip.
  • 1 serrano pepper, finely diced (Remove seeds for less heat.)
  • Kosher salt, to taste
  • Pepper, to taste


  1. In a medium saucepan, combine rhubarb, onion, cherries, sugar, vinegar, and ginger; stir to blend. Simmer 5 minutes undisturbed. Remove from heat.
  2. Stir in beet and serrano pepper. Add salt and pepper, to taste. Mixture will thicken slightly as it cools. Store in an air-tight container in refrigerator. Flavor is best after 24 hours.
  3. Cook's Tip:
  4. To roast beet: Preheat oven to 400°F. Wrap beet in aluminum foil and roast 30 to 40 minutes or until easily pierced with a knife.


Amount Per Serving (based on 8 servings)
Calories: 110
Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 10 mg
Carbohydrates: 28 g
Fiber: 2 g
Sugar: 23 g
Added Sugars: 13 g
Protein: 1 g
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