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Rhubarb Pineapple Chutney

"This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!"

By allrecipes · From Open Recipes · 12 ingredients
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Why it works: Rhubarb and pineapple share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and 56 recipes mention both. Both carry methyl cinnamate, which smells strawberry. The science ↓

The recipe

10 servings
Prep15 min
Cook15 min

Ingredients

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Combine the chopped rhubarb, chopped pineapple, water, dried cherries, white sugar, cider vinegar, sliced ginger root, crushed garlic, ground cinnamon, salt, red pepper flakes and black pepper in a large heavy saucepan.

  2. Stir well and set the pan over medium-high heat until the mixture comes to a boil, about 4 minutes.

  3. Reduce the heat to medium-low and simmer uncovered, stirring every few minutes, until the rhubarb is soft and the liquid has thickened to a jam-like consistency, about 10 to 12 minutes.

  4. Mash any large rhubarb pieces lightly with the back of a spoon if you want a smoother chutney.

  5. Remove the pan from the heat and fish out the ginger slices with a spoon, then discard them.

  6. Let the chutney cool at room temperature for about 20 minutes, stirring occasionally, then spoon into jars.

  7. Cover the jars and refrigerate until chilled before serving, or store for later use.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rhubarb + pineappletop 8% of all pairs
    Aroma overlapstrong
    Mentioned together56 recipes

    Shared aroma: methyl cinnamate (strawberry).

  2. Ginger + cinnamontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  3. Ginger + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Cider + vinegartop 4% of all pairs
    Aroma overlapstrong
    Mentioned together402 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  5. Rhubarb + cinnamontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together279 recipes

    Shared aroma: methyl cinnamate (strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (rhubarb, pineapple, sugar, cider, vinegar, ginger, cinnamon):

  1. Clovebetter flavor fit
  2. Cardamombetter flavor fit
  3. Allspicebetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against rhubarb, pineapple, sugar, cider, vinegar, ginger, cinnamon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).