Beet and Rhubarb Chutney
Nutritional Info
- Servings Per Recipe: 80
- Amount Per Serving
- Calories: 33.0
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 19.6 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 0.7 g
- Protein: 0.3 g
View full nutritional breakdown of Beet and Rhubarb Chutney calories by ingredient
Introduction
Sweet, tangy and packed with garden goodness, this perfect topper for grilled meat, saffron rice or even samosas has hints of exotic pomegranate, amchur, nigella seeds and figs along with earthy beets and tart rhubarb. Sweet, tangy and packed with garden goodness, this perfect topper for grilled meat, saffron rice or even samosas has hints of exotic pomegranate, amchur, nigella seeds and figs along with earthy beets and tart rhubarb.Number of Servings: 80
Ingredients
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1 cup sugar
¾ cup brown sugar
½ cup cider vinegar
¼ 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
½ tbsp cinnamon
1 tsp cloves
1 tsp curry powder
½ tsp ancho chile powder
½ tsp black pepper
3 ½ lbs (about 10 1/2 cups) diced rhubarb
2 large beets, roasted, peeled and diced
1 large sweet onion, diced
½ cup raisins
⅓ cup diced dried apple
10 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.
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.