Beet and Rhubarb Chutney

Name: Beet and Rhubarb Chutney Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 80
Ingredients: 1 cup sugar; � cup brown sugar; � cup cider vinegar; � cup balsamic vinegar; 1 tbsp tamari; 3 tbsp grated ginger root; 3 tbsp garlic powder; 1 tbsp cumin; 1 tbsp nigella seeds; 1 tsp amchur powder; 1 tbsp pomegranate powder; � tbsp cinnamon; 1 tsp cloves; 1 tsp curry powder; � tsp ancho chile powder; � tsp black pepper; 3 � lbs (about 10 1/2 cups) diced rhubarb; 2 large beets roasted peeled and diced; 1 large sweet onion diced; � cup raisins; ⅓ cup diced dried apple; 10 figs chopped

Minutes to Prepare: 40
Minutes to Cook: 40

Number of Servings: 80

Ingredients

1 cup sugar� cup brown sugar � cup cider vinegar� cup balsamic vinegar1 tbsp tamari3 tbsp grated ginger root3 tbsp garlic powder1 tbsp cumin1 tbsp nigella seeds1 tsp amchur powder1 tbsp pomegranate powder� tbsp cinnamon1 tsp cloves1 tsp curry powder� tsp ancho chile powder� tsp black pepper3 � lbs (about 10 1/2 cups) diced rhubarb2 large beets, roasted, peeled and diced1 large sweet onion, diced� cup raisins⅓ cup diced dried apple10 figs, chopped

Directions

Combine all the ingredients in a large pot and bring to a simmer.
Cook for 40 minutes, until rhubarb is tender and mixture thickens slightly.
Can 10 minutes in a waterbath, freeze up to 1 year or store in the fridge up to 1 month.

Serving Size: Makes ~10 cups, 80 (2-tbsp) servings

Number of Servings: 80

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 80

Nutritional Info Amount Per Serving