Texas Pepper Jelly, strawberry rhubarb chutney Chutney is actually a kind of condiment, intended to be served with meat, cheese, or some other non-dessert-type food. Texas Pepper Jelly’s Strawberry Rhubarb Chutney is so good, you’ll make it again and again. It’s delicious any time of year, but with hot weather fast approaching, having a lovely cold chutney to spread or dip with other summer foods makes lunch a memorable experience.

Texas Strawberry Rhubarb Chutney is easy to make, too! Here’s how.


2/3 cups sugar (I use Splenda)
1/2 cup vinegar, any kind
1/3 cup raisins, brown or golden (I like to use both!)
1 large finely chopped onion
1 tablespoon ground ginger
4 tablespoons Texas Pepper Jelly’s Strawberry Jalapeno or Strawberry Habanero, depending on how hot your family’s tastes are
Small pinch of ground cloves
1 pound of rhubarb, chopped fine
1/2 cup of strawberries, chopped fine

What to do:

Mix everything except the rhubarb and strawberries in a medium saucepan, on medium heat, and heat to boiling. Boiled 3-6 minutes, or until the mixture becomes syrupy. Add the rhubarb and strawberries, and stir thoroughly.

After stirring a few minutes, add a VERY small pinch of salt.

Continue stirring – carefully, because rhubarb can be very fragile – for about 5 minutes.

Pour into your serving dish and cover tightly. Let it stay in the refrigerator for at least 2 hours, or overnight.

Serve with your ham, cheese, veggies, bread, crackers, etc. Don’t count on any leftovers.

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