Rhubarb Chutney
- Number of Servings: 8
Ingredients
3/4 C sugar1/2 C white wine vinegar1/2 C cider vinegar2 cloves garlic2 teaspoons chopped fresh ginger1/2 teaspoon coarse salt1/8 teaspoon ground allspice1/8 teaspoon ground corianderPinch of cinnamonPinch of ground cloves1/4 cup golden raisins (or currants)3 cups. rhubarb diced3.4 cup peaches1 cup sliced strawberries1/4 cup minced sweet onion1 Serrano chili; minced 1 1/2 teaspoon coarse-grained mustard
Combine sugar and vinegar in heavy medium saucepan over low heat. Bring to boil, stirring until sugar dissolves. Add garlic, ginger, allspice, coriander, cinnamon & clove, stir to combine. Add raisins and simmer 2 minutes. Add rhubarb and peaches and continue to simmer until fruit is tender, about 3 minutes. Using slotted spoon move fruit to sieve set in bowl.
Add juices accumulated in bowl to sugar mixture in saucepan. Simmer until reduced to heavy syrup, about 8 minuets. Add strawberries, onions, chili & mustard and stir to combine. Remove saucepan from heat. Return rhubarb mixture to saucepan and stir to combine. Cool (Can be made 3 days ahead and refrigerated.) Serve at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user SIALIA1.
Add juices accumulated in bowl to sugar mixture in saucepan. Simmer until reduced to heavy syrup, about 8 minuets. Add strawberries, onions, chili & mustard and stir to combine. Remove saucepan from heat. Return rhubarb mixture to saucepan and stir to combine. Cool (Can be made 3 days ahead and refrigerated.) Serve at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user SIALIA1.
Nutritional Info Amount Per Serving
- Calories: 105.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 13.5 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 1.9 g
- Protein: 0.9 g
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