Mill City Cooks

Ginger Rhubarb Chutney

By: Jenny Breen

This vibrant and versatile sauce is great over cooked polenta with seared salamon, a dollop of chevré goat cheese and a pinch of micro greens for garnish!


  • 2 Tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 jalapenos or other hot pepper, deseeded and minced
  • 1 inch fresh ginger root, minced
  • 1 Tablespoon coriander
  • 1 Tablespoon mustard seed
  • 4 cups diced rhubarb
  • ½ cup orange juice
  • 2 Tablespoon grated orange peel
  • ½  cup maple syrup or sugar
  • 1 teaspoon salt


Heat oil and sauté onion, garlic, jalapeno and ginger for about 3 minutes. Add coriander and mustard seed, rhubarb, orange juice, syrup, orange peel and salt and allow to simmer on very low heat until very thick, about 20-30 minutes.