Rhubarb Chutney

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Rhubarb Chutney calories by ingredient


Introduction

Great with grilled chicken breast. I like things spicy/hot you can cut back on the serrano and ginger if you can't take the heat. :) Great with grilled chicken breast. I like things spicy/hot you can cut back on the serrano and ginger if you can't take the heat. :)
Number of Servings: 8

Ingredients

    3/4 C sugar
    1/2 C white wine vinegar
    1/2 C cider vinegar
    2 cloves garlic
    2 teaspoons chopped fresh ginger
    1/2 teaspoon coarse salt
    1/8 teaspoon ground allspice
    1/8 teaspoon ground coriander
    Pinch of cinnamon
    Pinch of ground cloves
    1/4 cup golden raisins (or currants)
    3 cups. rhubarb diced
    3.4 cup peaches
    1 cup sliced strawberries
    1/4 cup minced sweet onion
    1 Serrano chili; minced
    1 1/2 teaspoon coarse-grained mustard

Directions

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.